Cinco De Mayo Casserole

Ingredients:

• 1 1/2 cups Yellow cornmeal
• 1 (8 oz) container sour cream
• 1 teaspoon Salt
• 2 cups Shredded romaine or iceberg
• 4 cups Cold water — lettuce
• 2 tablespoons Butter/margarine
• 1 cup Shredded sharp cheddar
• 1 cup Shredded sharp cheddar — cheese
• 2 Plum tomatoes — diced
• 5 cups Double-header chili (recipe
• 2 Green onions — sliced heated
• 1/2 Ripe avocado — diced

Toppings:

• 1/2 cup Pitted sliced ripe olives

Directions:

This dish is a hearty chili turned into a party dish by adding a cornmeal layer and a garnish of cut-up veggies.
Prep time: 30 minutes plus cooling Cooking time: 25 minutes Cornmeal layer: whisk cornmeal, salt and water together in large saucepan. Bring to boil over medium-high heat, whisking constantly. Cook until thickened, 1-2 minutes. Remove from heat and stir in butter and cheese until melted.

Immediately pour cornmeal mixture into shallow 3-quart casserole. cool until firm, 30 minutes. (Can be made ahead. Cover and refrigerate chili and cornmeal layers separately. Assemble casserole, cover and bake in preheated 375~ oven 1 hour or until heated through.) Preheat oven to 375~. Spread top of casserole with chili. Cover and bake 25 minutes or until heated through. Garnish with toppings.

Makes 8 servings.