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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (733g)|
|Recipe Makes: 6|
|Calories from Fat: 848 (63%)|
|Amt Per Serving||% DV|
|Total Fat 94.3g||126 %|
|Saturated Fat 39.5g||197 %|
|Monounsaturated Fat 33.1g|
|Polyunsanturated Fat 4.1g|
|Cholesterol 260.6mg||80 %|
|Sodium 1005.5mg||35 %|
|Potassium 1400.9mg||37 %|
|Total Carbohydrate 65.8g||19 %|
|Dietary Fiber 11.1g||44 %|
|Sugars, other 54.7g|
|Protein 61.5g||88 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1350
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