Sounds YUMOLA to me:
(makes four servings)
1/2 cup cornmeal (OBTW, you can get this from the bulk bins at Fred Meyers*)
1 14&3/4 oz. can cream style corn
1 lb. shredded rotisserie* chicken (about 3 cups)
1 16 oz. mild or medium Salsa Verde (green salsa made with tomatillos*)
1/3 cup pimento-stuffed green olives, chopped
1 med. vine-ripened* tomato, thinly sliced
1/3 cup crumbled Queso Fresca cheese (or feta)
Snipped cilantro, green onion, chili powder, and a dollop of sour cream*
Preheat the oven to 400. In a large saucepan, bring 1&1/4 cups water to a boil. Gradually whisk in cornmeal; reduce heat. Cook, whisking constantly, 3 mins. Stir in corn; return to boil. Reduce heat to med. low. Cook, stirring frequently for 10 mins. Meanwhile, in a 1&1/2 quart gratin or 2 qt. rectangular baking dish, combine chicken, olives, and salsa. Spread out cornmeal mixture on top of chicken mixture. Top with tomato slices. Bake, uncovered, for 20-25 mins. or until heated through. Top with cheese. Sprinkle with cilantro, chopped green onion tops, a sprinkle of chili powder, and the sour cream. I would serve refried black beans with lime, and Johnny's Garlic Spread topped with shredded pepper jack cheese to accompany, and some warm flour tortillas with soft butter. OLE!!
"The joy of living comes from the heart of thanksgiving."
Have FUN today!!!!!!
Love,
MM
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