2 lb. pot roast, cooked & chopped up OR
2 lb. ground round
3 onions, chopped
2 green peppers, chopped
2 stalks celery, chopped
3 cloves garlic, pressed
Few sprigs parsley, chopped
1 can whole kernel corn
1 jar pitted ripe olives, sliced
1 (16 oz.) can tomato puree
1/2 tbsp. thyme
2 tbsp. chili powder
1 tbsp. paprika
2 bay leaves
Salt & pepper to taste
2 c. yellow corn meal
2 c. water
Parmesan cheese

Season and cook meat. Saute' onions, green peppers, celery and garlic in oil and add to meal. Add canned corn, ripe olives, tomato puree, thyme, chili powder, paprika, bay leaves, salt and pepper. Mix together and set aside. Cook corn meal with water to make mush. Season mush with salt, pepper and paprika. Line a 3 quart flat baking dish with half the mush mixture. Add the meat mixture on top of this and the remaining mush on top of meat mixture. Shake Parmesan cheese over the top and bake in 325 degree oven for 45 to 60 minutes.

Excellent with French Bread and Mandarin Cold Slaw.