"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
2 1/4 C Yellow Corn Meal 2 1/2 C Rice Milk or 3 C Soy Milk 1 tsp Salt
32 oz of canned or prepared Chili 16 oz of Mild Red Enchilada Sauce opt: chopped, sliced or halved Black Olives opt: 4 oz can of Diced Green Chilies opt: shredded cheese
Heat oven to 425º. Combine corn meal, milk and salt in a saucepan and cook over med-high heat stirring frequently for 10 mins or until thickened.
Drain and discard any liquid from chili. In an oblong 9x13 baking dish combine Chili, Enchilada Sauce and optional Olives and Green Chilies. Spread cooked cornmeal mixture over top. Bake 20 mins at 425º. Top with shredded cheese and bake an additional 7 mins or until cheese is melted.
Do not use vanilla flavored rice or soy milk unless you want the cornmeal to be sweet.
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