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Unsalted butter, for baking dish 2 tablespoons extra-virgin olive oil 1 medium yellow onion, coarsely chopped 1/2 medium green bell pepper, coarsely chopped 1 pound ground beef 2 cloves garlic, finely chopped 4 teaspoons hot-chili powder 1/2 teaspoon dried oregano 1 tablespoon plus 3/4 teaspoon coarse salt Freshly ground black pepper 1/2 cup (3 ounces) green olives with pimento, coarsely chopped 1 cup tomato sauce 1 1/2 cups yellow cornmeal 2 bunches scallions, white and light-green parts only, chopped (about 1 cup) 2 tablespoons grated Parmesan cheese |
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1. Heat oven to 350°. Butter a 9-by-11-inch baking dish; set aside.
2. In a medium skillet, heat oil over medium-high heat. Add onion and green pepper. Cook, stirring occasionally, until golden brown, 8 to 10 minutes. 3. Add ground beef, garlic, chili powder, oregano, 3/4 teaspoon salt, and black pepper. Cook for five minutes, stirring frequently. 4. Stir in olives and tomato sauce. Simmer, uncovered, for 5 minutes. 5. In a medium saucepan, bring 1 1/2 quarts of water to a boil. Add remaining 1 tablespoon salt. Slowly add cornmeal, whisking constantly, for 5 minutes. Remove from heat, and stir in scallions. 6. Spread half of cornmeal mixture evenly into bottom of prepared pan. Top with meat mixture. Cover with remaining cornmeal mixture; sprinkle with Parmesan.
7. Bake for 30 minutes. Remove from oven, and let stand 10 minutes before serving.
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