Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2   c            Yellow cornmeal
   1       t            Salt
   4       c            Cold water
   2       tb           Butter/margarine
   1       c            Shredded sharp Cheddar
                        -Cheese
   5       c            Double-Header Chili (recipe
                        -follows), heated
                        Toppings:
   1                    (8 oz) container sour cream
   2       c            Shredded Romaine or iceberg
                        -lettuce
   1       c            Shredded sharp Cheddar
                        -Cheese
   2                    Plum tomatoes, diced
   2                    Green onions, sliced
     1/2                Ripe avocado, diced
     1/2   c            Pitted sliced ripe olives

Preparation:

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.

Nutritional Information:

545 calories, 34 mg protein, 31 gm fat, 33 gm ccarbohydrates,