This hearty casserole feeds a crowd. The spicier the sausage, the spicier the casserole. If you like it really hot, add more jalapeño peppers.
INGREDIENTS | SERVES 8
- 2 cups chicken broth
- 1 cup water
- 1 cup yellow corn meal
- 1½ pounds spicy pork sausage
- 2 onions, chopped
- 4 cloves garlic, minced
- 2 jalapeño peppers, minced
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 2 (14-ounce) cans diced tomatoes
- 1 (15-ounce) can black beans, drained
- 1 tablespoon chili powder
- 1 teaspoon cumin
- ½ teaspoon salt
- ⅛ teaspoon pepper
- 1 cup shredded Muenster cheese
- ¼ cup grated Cotija cheese
In medium saucepan, bring broth and water to a boil Add corn meal; bring to a simmer, then lower heat, cover, and simmer for 15–20 minutes, stirring frequently, until thick. Set aside.
In large saucepan, cook sausage with onion, garlic, and jalapeño peppers until sausage is brown. Drain well, then add bell peppers; cook for 5 minutes longer.
Add tomatoes, beans, chili powder, cumin, salt, and pepper; simmer for 15 minutes. Preheat oven to 400°F.
Stir Muenster cheese into cornmeal mixture. Place half of the cornmeal mixture in bottom of greased 3-quart casserole dish. Top with sausage mixture, then remaining cornmeal mixture. Sprinkle with Cotija cheese.
Bake for 30–40 minutes or until casserole is bubbling and cornmeal topping is golden brown. Let stand for 5 minutes, then serve.