2 c. cooked or canned kidney beans
1/3 c. finely chopped onion
1 clove garlic, minced
3/4 c. tomato sauce
1/4 c. cooking oil
1/2 tsp. salt
1 tbsp. chili powder
1 tbsp. flour
1/4 c. water
2 1/2 c. water
3/4 tsp. salt
2 tbsp. cooking oil
2/3 c. yellow corn meal
Bread crumbs
1 c. sharp cheese
1 c. med. chopped black olives

Bring first 6 ingredients in a boil, stirring constantly. Make paste of chili, flour and 1/4 cup water. Add to first mixture. Remove from heat.

Combine 2 1/2 cups water, 3/4 teaspoon salt and cooking oil. Heat to boiling, slowly. Add corn meal. (For best results, add some hot mixture to corn meal and then add to pan.) Cook in double boiler over boiling water 10 minutes. Cool slightly.

Line 2 quart casserole with corn meal mixture for shell. Add 1/3 of tomato mixture, then some bread crumbs, olives and cheese. Then add layer of corn meal (flatten on wax paper to size). Repeat tomato mixture, olives, cheese and crumbs to 1 inch from top, ending with bread crumbs and cheese. (This is done in layers like macaroni and cheese.) Bake at 400 degrees for 15-20 minutes until hot through. Serve. Good Lenten dish.