1 Tablespoon olive oil

1 med. onion finely chopped

1 med. yellow, red or green bell pepper, seeded and finely chopped

4 garlic cloves

1 jalapeno pepper

1 16-oz can unsweetened tomato sauce

1 16-oz can black beans

1 16-oz can of corn

2 Teaspoon chili powder

2 Teaspoon cumin

1/2 Teaspoon fine sea salt

1/2 Teaspoon cayenne pepper

3 cups water

1 cup yellow stone-ground cornmeal

1 Tablespoon lemon juice

1 Teaspoon dijon mustard

1/2 Teaspoon fine sea salt

shredded mozzerella cheese

 

Heat the oil in a large frying pan over medium-high heat. Add the onion,

pepper, and garlic and cook until softened, 6-8 minutes. Remove from heat

and stir in the tomato sauce, beans, corn, chili powder, cumin, salt and

cayenne. Stir and mash the beans some to make a thicker consistancy.

Pour into a 8 x 8 inch glass baking dish. Sprinkle a layer of mozzerella

cheese on top of mixture. Preheat the oven to 350 F. Boil water, add

cornmeal, lemon, mustard and salt in a large saucepan, and stir until mixed.

Bring to a boil over medium-high heat, then immediately reduce the heat to

low and simmer, stirring often, until thickened, 3 to 5 min. Spread the

cooked cornmeal over the bean mixture. Bake for 30 minutes. Cool for 10

minutes before serving.