2 c. corn meal
1 tbsp. salt
1 lb. ground beef
2 onions, minced
1 (No. 2) can tomatoes
1 buffet size ripe olives, chopped
2 tsp. or 1 tbsp. chili powder
1/2 tsp. dried basil
Pepper to taste

Stir the corn meal and 1 tablespoon salt into 1 quart boiling water. Cook for about 5 minutes, stirring constantly to keep from lumping.

Meanwhile, saute the ground beef and onions in olive oil in a large skillet. Add tomatoes, olives, chili powder, basil, salt and pepper. Cook until somewhat thickened. Add water if it starts to get dry. When the corn meal has become thick and mushy, put half on bottom of a 9 x 13 inch buttered casserole dish. Then spread the meat mixture on it and top with the other half of the corn meal. Bake in a medium oven at 350 degrees for 20 minutes or until top is slightly browned.