Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 c Cold water
1 c Coarse yellow cornmeal
1 Env. onion soup mix
4 oz Mild chopped green chilies,
Drained (1 can)
1/2 c Whole kernel corn
1/2 c Red pepper, roasted and
Finely chopped
1/2 c Sharp Cheddar cheese,
Shredded

Bring the water to a boil in a 3-quart saucepan. With a wire
whisk, stir in the cornmeal and onion soup mix. Simmer uncovered,
stirring constantly, for 25 minutes, or until thickened. Stir in the
chilies, corn and roasted red peppers.

Spread the mixture in a lightly greased 9-inch-square baking pan
and sprinkle with the cheese. Let stand for 20 minutes, or until
firm. Cut

MICROWAVE: Combine the water, cornmeal and onion soup mix in a
microwave-safe casserole. Cover and microcook on HIGH (100%) for 20
minutes, stirring every 5 minutes (mixture will be thick). Stir in
the chilies, corn and roasted red peppers. Spread into pan as above.

[The Baltimore Sun; Dec 8, 1991] Posted by Fred Peters.

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