1 tbsp. butter or regular butter
3 tbsp. chopped onion
1 c. yellow cornmeal
1 tsp. salt
1 tsp. sugar
3 3/4 c. very hot water
1 (15 oz.) can red kidney beans, drained
1 1/2 c. shredded Cheddar cheese
1/2 lb. ground chuck
1/4 c. chopped onion
2 tbsp. chopped green pepper
1 clove garlic, minced
3/4 tsp. dried basil leaves
1/4 tsp. salt
1/8 tsp. pepper
1 (16 oz.) can tomatoes
1 (8 oz.) can tomato sauce

Place butter in 2 quart glass casserole. Microwave (High setting) 1 minute. Add 3 tablespoons chopped onion. Cover and microwave 2 minutes or until tender. Remove onion.

Combine cornmeal, 1 teaspoon salt and sugar in same 2 quart casserole. Stir in hot water. Microwave (High setting) 4 minutes. Stir. Microwave 3 minutes or until mixture thickens. Add cooked onion, kidney beans and 1/2 cup cheese; stir until cheese melts. Pour into 8 inch square glass baking pan. Cover and refrigerate 1 hour. Crumble ground chuck into same 2 quart casserole. Add next 7 ingredients. Cover and microwave (High setting) 3 minutes.

Puree tomatoes in blender. Stir tomatoes and tomato sauce into meat mixture. Cover and microwave (High setting) 6 minutes. Stir. Microwave, uncovered 6 minutes more.

Cut cornmeal mixture into 12 squares. Place in 12 x 8 x 2 inch (2 quart) glass baking dish. Add meat mixture. Cover with waxed paper. Microwave (High setting) 16 minutes, rotating dish 1/4 quarter turn every 4 minutes. Uncover. Sprinkle with remaining 1 cup cheese. Microwave 1 minute. Makes 6 servings.