|Yellow cornmeal||2 Cup (32 tbs)|
|Cold water||2 Cup (32 tbs)|
|Boiling water||4 1⁄2 Cup (72 tbs)|
|Canned chopped green chiles||4 Ounce, drained (1 Can)|
|Chopped jalapeno||2 Tablespoon|
|Vegetable cooking spray||1|
|Diced onion||1 Cup (16 tbs)|
|Garlic||2 Clove (10 gm), minced|
|Canned no salt added tomatoes||29 Ounce, drained and chopped (2 Cans, 14 1/2 Ounce Each)|
|Canned no salt added corn||12 Ounce, drained (1 Can)|
|Sweet red pepper||1 Medium, cut into 1/4-inch squares|
|Pitted ripe olives||18 , quartered|
|Diced celery||3⁄4 Cup (12 tbs)|
|Chili powder||2 Teaspoon|
|Dried whole oregano||1 Teaspoon|
|Ground cumin||1⁄2 Teaspoon|
|Shredded part skim mozzarella cheese||8 Ounce (2 Cups, Divided)|
Combine cornmeal and cold water,- stir well.
Dissolve salt in boiling water in top of a large double boiler.
Add cornmeol mixture; cook over boiling water 20 minutes, stirring occasionally.
Remove from heat.
Stir in chiles and jalapeno.
Coat a large nonstick skillet with cooking spray,- place over medium heat until hot.
Add onion and garlic; saute untill render.
Add troma roes and next 7 ingredients,- bring to a boil.
Reduce heat, and simmer 15 minutes.
Coat an 8- x 8- x 2-inch baking dish with cooking spray.
Pour in one-third of cornmeal mixture.
Sprinkle with 2/3 cup cheese.
Spread half of vegetable mixture over cheese; repeat layers.
Top with remaining cornmeal mixture.
Cover; bake at 350° for 1 1/2 hours.
Uncover; sprinkle with re-maining cheese.
Bake at 450° for 10 minutes or until cheese is lightly browned.