Ingredients
- 1/2 lb. bulk pork sausage
- 1 lb. ground chuck
- 2 cups celery, sliced
- 1 cup onion, chopped
- 1 clove garlic, minced
- 2 cups fresh corn
- 1 (16 oz.) can tomatoes
- 2 teaspoons chili powder
- 1 1/2 teaspoons salt
- 1/2 yellow cornmeal
- 1 (6 oz.) can pitted ripe olives
- 1 1/2 s (6 ozs.) shredded Cheddar cheese
- paprika
Directions
Cook sausage and ground chuck in skillet until browned, stirring to crumble. Drain. Stir in celery, onion and garlic; cook until tender. Stir in corn and next 3 ingredients; simmer 15 minutes. Slowly stir in cornmeal, cooking until thickened. Remove from heat; stir in olives. Pour into greased 2-quart casserole; sprinkle with cheese and paprika. Bake, uncovered, at 350° 35 minutes or until set.
