POLENTA:

1 c. enriched corn meal
1 c. cold water
1 tsp. salt
3 c. boiling water

Combine corn meal, cold water an salt. Stir into boiling water. Cook until thickened, stirring constantly. Cover and reduce heat. Cook 5 minutes. Pour polenta into a 13 x 9 inch baking dish that has been rinsed with cold water. Cool slightly; cover and refrigerate several hours or overnight.

FILLING:

2 tbsp. butter
1/3 c. chopped onion
1/3 c. chopped celery
1/4 c. chopped green pepper
1/8 tsp. pepper
1 tsp. sugar
1 tsp. salt
1 clove garlic, crushed
1 lb. ground meat
1 lb. dark red kidney beans, rinsed & drained
1 lb. can tomatoes, chopped
1 (8 oz.) can tomato sauce
1 1/2 tsp. chili powder
1 c. grated mild cheddar cheese

In large saucepan, saute onion, celery, green pepper and garlic in butter until tender about 5 minutes. In separate pan, fry ground meat until brown and crumbly; drain well. Add beef to sauteed veggies. Add remaining ingredients except cheese. Cover and simmer 20 minutes.

Preheat oven to 350 degrees. Cut polenta into 12 pieces and remove from dish. Pour 1/2 of sauce into bottom of dish in which polenta was made. Return polenta pieces to dish and cover with remaining sauce filling. Bake uncovered for 25-30 minutes. Remove from oven and sprinkle on the cheese. Return to oven and bake for about 3-4 minutes or until cheese melts.