Pot Pie - Cornmeal Topping 

Homemade all cornmeal cornbread is the topping for this versatile mexican casserole.

In medium saucepan boil:
2 c water with
1 t salt

Stir in:
5 oz (1 c) coarse ground cornmeal.
Stir as it boils a little then turn way down and continue to cook gently about an hour with the lid on. Be sure it isn't sticking to the bottom of the pan.

Mix together:
5 oz milk
1 oz yogurt

Beat in:
2 eggs

Into the cooked cornmeal put:
1/2 stick (1/4 c) unsalted butter
stir in when it is melted

Stir yogurt-egg mixture into cooked buttery polenta until smooth and has no lumps

Stir together:
5 oz regular ground cornmeal
1/4 t baking powder
1/4 t soda
1/2 t salt
1 T sugar

Mix well mixed dry ingredients into wet ingredients gently but thoroughly.

Drop onto your fillings and bake at convection roast 350* about 20-30 minutes until golden and springs back when touched.
Use any number of fillings:

~Layer in rice, roasted sweet potatoes, white chicken chili, jack cheese.


~Any shredded meat

~Don't forget, peppers, corn,

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