This is an adaptation of Marion Cunningham's
             "Holey Moley Tamale Pie" from "The Supper Book"

Ingredients:
	    4 cups water
	1 1/2 cups yellow cornmeal
	    2 cups cold water
	    3 tsp  salt
	  1/4 cups butter
	    1 lb   sausage
	    2 Tbsp chili powder
	    1 tsp  cumin
	    2      cloves garlic, minced
	    2      sweet onions, chopped
	    1      red bell pepper, seeded and chopped
	    2      stalks celery, chopped
	    1 lb   ground beef
            4 cups seeded and sliced fresh roma tomatoes (1 1/2 lbs)
	    2 cups corn kernels, fresh or frozen
          1/4 cups canned green chile peppers, diced
	    1 cup  black olives, sliced
	    1 cup  Monterey jack or white Vermont cheddar, grated

Boil 4 cups water in a 3 quart kettle.  Meanwhile, stir the cornmeal
into 2 cups cold water, then add to the boiling water and continue
stirring until mixture returns to a boil.  Turn heat to low, stir in 1/2
salt and butter, cover and simmer, stirring often, until mixture becomes
very thick (30-40 minutes).

In a kettle, mash sausage and cook over medium heat until it begins to
lose color.  Add the chili powder and cumin, stir and cook an additional
5 minutes.  Add garlic, onions, bell pepper, celery and remaining salt.
Cook until vegetables are soft, about 3 minutes.  Crumble the beef into
the pan and cook until the raw color disappers.  Add the tomatoes, corn,
chile peppers and let the mixture simmer for 20 minutes.

Preheat oven to 350F.  Grease a large baking pan *at least* 10x14x2
inches in size.  Spread half of the cornmeal mixture on the bottom and
*sides* of the pan.  Spoon in the filling (leaving most of the liquid
out) and sprinkle the olives evenly over the top.  Spoon the remaining
cornmeal over the top and sprinkle with the cheese.  Bake for about
1 hour.

(Contributed by morncarn@wln.com to rec.food.recipes)