By Yankee Magazine
Mar 31 2007
2 cups chicken broth or bouillon
1 cup yellow cornmeal
1 tablespoon cilantro, fresh – chopped
1/2 pound pork sausage
1 pound beef stew meat – 1/2-inch cubes
1 onion – chopped
1/2 cup celery – finely chopped
1 green chile pepper, mild – seeded/chopped
1/2 cup sun-dried tomatoes – chopped
8 ounces can whole-kernel corn – drained
1 can ripe olives, sliced – drained
1/2 teaspoon salt
1/8 teaspoon pepper
Whole or halved pitted olives
Bring broth or bouillon to boil in medium saucepan.
Stirring constantly, slowly add cornmeal. Simmer mixture 5 minutes, stirring occasionally. Stir in cilantro. Using a greased spatula, spread cornmeal mixture on bottom and about 2 inches up sides of slow-cooker.
In large bowl, combine sausage, stew meat, onion, celery, chili pepper, sun-dried tomatoes, corn, sliced olives, salt and pepper. Carefully spoon into center of cornmeal-lined pot.
Cover and cook on low 7-8 hours. Garnish with ripe olives.