Part of a cooking class/demo in Jensen Beach.

Serves 8

8 cups/2 liters stock or water

3 cups/470g fine cornmeal

1 medium/1cup/160g chopped yellow onion

16 ounce/454g can of tomato sauce

6 cups/950-990g frozen corn, defrosted

¾ cup/175g chopped green chili peppers (you can used jarred)

8 ounces/225g  sliced olives

Preheat oven to 350F/180C /Gas 4

Pour water into a large pot and bring to a boil.  Slowly add the cornmeal whilst whisking constantly. Stir  occasionally until the mixture becomes the consistency of mush.  Spray a large skillet with cooking spray or add 1 tablespoon of olive oil.  Add the onion and cook until translucent.  Pour in the tomato sauce, corn, green chili peppers and olives. Cook until warmed through.  Spray a 9 x 13 inch baking dish with cooking spray.  Place half of the cornmeal mixture and spread to cover the bottom.  Add the tomato mixture and top with the remaining cornmeal.  Place the preheated oven.  Bake for 45-60 minutes.