This recipe today is courtesy of my Aunt Christie; she graciously agreed to let me share it. Thank you, Aunt Christie!!
When I went dairy free one of the changes I noticed is that instead of craving junk food (chocolate, candy, potato chips, etc) I started craving “real” food….for about 2 months all I wanted to eat was french fries (okay, those are still kind of junk…especially from JIB – side note: NO McD’s for anyone dairy free – they use a milk derivative in their fries…); then I started craving black olives – it is all I wanted to eat – that and A&W Root Beer. I just couldn’t get enough of either. When the olive craving hit, this was the first recipe I thought of. Since the first part of 2015, I’ve made this 3 or 4 times now. It’s not just about the olive craving but about how delicious this recipe is. I hope you enjoy it.
1 ½ lbs ground beef or turkey (I use one pound ground beef & 1 chub [1 lb] Jennie-O Turkey Breakfast Sausage – if I just choose one I always choose the sausage)
2 chopped onions
2 c chopped celery (I eliminate this due to being allergic to it as well; I have substituted water chestnuts successfully; usually I just eliminate)
3 cloves garlic, chopped
1 large can tomatoes (I use two – I like tomatoes; you can also use fresh, chopped up)
1 can corn, drained (can use hominy also)
1 can tomato sauce (I use 6oz)
¼ c oil (I forgot this step, oops…guess this could be optional)
1 ½ c cornmeal
2 tsp salt
1 tsp cumin
2 tbsp chili powder (I use my hot & smokey)
1 can pitted olives, drained (I use two)
Grated cheese (I blend Dayia shreds into fine)
Fry first three ingredients; when almost done, add garlic.
When cooked, drain and set aside.
Put tomatoes in a kettle and mash.
Add corn and 1 can of tomato sauce; add ¼ c oil. Bring to a boil.
To 1 ½ c cornmeal, add enough cold water to just moisten [the consistency will be a paste, not liquidy].
Add gradually to hot tomato pot, stirring constantly, until it becomes thick.
Add next 3 ingredients.
Add olives; mix
Add meat. Mix well.
Put in 15x10x2” pan. Bake about 20 minutes at 350 degrees.
Top with grated cheese and return to oven for about 10 minutes more.