Bring water to boil in a 3 quart saucepan. Stir the cornmeal into the 2 cups of cold water and then stir this into the boiling water. Continue to stir while the water returns to a boil. Turn the heat to low, stir in 1 1/2 tsp of salt and the butter, cover, and simmer 30 to 40 minutes, stirring often. In a large frying pan, mash the sausage and cook over medium heat until it begins to lose color. Add the chili powder and cumin, stir, and cook about 5 minutes. Add the garlic, onions, green pepper, celery, and remaining salt. Stir and cook until the vegetables are limp. Crumble the beef into the pan and mash and cook until the raw color disappears. Add the tomatoes, corn, green chilies, and jalepenos and let the mixture simmer for 15 to 20 minutes. Grease or oil a large baking pan at least 10 x 14 x 2 inches. Spread 2/3 of the cornmeal mixture on the bottom and sides of pan. Spoon on the filling and distribute the olive evenly over. Spoon the remaining cornmeal over the top and sprinkle with cheese. Bake at 350F for about 1 hour.