CINCO DE MAYO CASSEROLE |
Course : Casseroles
Serves: 8 |
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Ingredients:
1 1/2 Cup Yellow cornmeal |
1 teaspoon Salt |
4 Cup Cold water |
2 tablespoons Butter/margarine |
1 Cup Shredded sharp Cheddar Cheese |
5 Cup Double-Header Chili (recipe follows), heated |
---Toppings: |
8 ounces container sour cream |
2 Cup Shredded Romaine or iceberg lettuce |
1 Cup Shredded sharp Cheddar Cheese |
2 medium Plum tomatoes, diced |
2 medium Green onions, sliced |
1/2 medium Ripe avocado, diced |
1/2 Cup Pitted sliced ripe olives |
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Preparation / Directions:
This dish is a hearty chili turned into a party dish by adding a cornmeal
layer and a garnish of cut-up vegies.
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 refrigerat chili and
cornmeal layers separately. Assemble casserole, cover and bake in preheatd
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.
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Nutritional Information:
545 calories, 34 mg protein, 31 gm fat, 33 gm ccarbohydrates, |
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