Free Online Recipes

Ingredients:

• 1 tablespoon olive oil
• 1 med. onion finely chopped
• 1 med. yellow, red or green bell pepper, seeded and finely chopped
• 4 garlic cloves
• 1 jalapeno pepper
• 1 16-oz can unsweetened tomato sauce
• 1 16-oz can black beans
• 1 16-oz can of corn
• 2 teaspoon chili powder
• 2 teaspoon cumin
• 1/2 teaspoon fine sea salt
• 1/2 teaspoon cayenne pepper
• 3 cups water
• 1 cup yellow stone-ground cornmeal
• 1 tablespoon lemon juice
• 1 teaspoon dijon mustard
• 1/2 teaspoon fine sea salt
• Shredded mozzerella cheese

Directions:

• Heat the oil in a large frying pan over medium-high heat.
• Add the onion, pepper and garlic and cook until softened, 6-8 minutes.
• Remove from heat and stir in the tomato sauce, beans, corn, chili powder, cumin, salt and cayenne.
• Stir and mash the beans some to make a thicker consistancy. Pour into a 8 x 8 inch glass baking dish.
• Sprinkle a layer of mozzerella cheese on top of mixture. Preheat the oven to 350 F.
• Boil water, add cornmeal, lemon, mustard and salt in a large saucepan and stir until mixed.
• Bring to a boil over medium-high heat, then immediately reduce the heat to low and simmer, stirring often, until thickened, 3 to 5 minutes.
• Spread the cooked cornmeal over the bean mixture. Bake for 30 minutes. Cool for 10 minutes before serving.