I made this casserole last night (recipe below). Overall, it was
good. I really like the flavors, especially with a little hot sauce
and sour cream at the table.

But the cornmeal part was a pudding/polenta "splat."

The leftovers the next day were great, as the cornmeal had set up.

If I wanted the cornmeal mixture to form a firmer crustlike
consistency, what should I have done? I thought perhaps I could bake
it a little first, then add the rest of the ingredients and finish
baking. But I'll let the experts advise.....

Recipe:
Chicken, Black Bean and Corn Enchilada Casserole


1 2/3 oz Old El Paso Enchilada Sauce Mix, or equivalent product
(use a 1.62 oz package)
6 oz canned tomato paste
8 cup water, divided
2 Tbs canola oil
1 cup onion(s), chopped
1/2 cup green pepper(s), chopped
1 medium garlic clove(s), minced
1 1/2 cup uncooked yellow cornmeal
1 serving cooking spray (5 one-second sprays per serving)
15 oz canned black beans, drained and rinsed
15 oz canned yellow corn, drained and rinsed
2 cup cooked chicken breast, skinless, diced
1 1/2 cup Kraft Free Shredded Cheddar Cheese, or other brand



1 Preheat oven to 350°F. Prepare enchilada sauce according to package
directions using tomato paste and 3 cups of water. (You will end up
with 3 cups of sauce total.)

2 Heat oil in a large saucepan over medium heat. Add onion, pepper and
garlic. Cook, stirring until translucent, about 5 minutes. Remove 1
cup of onion mixture and place in a large mixing bowl; set aside. Stir
3 cups of water into remaining onion mixture and bring to a boil.

3 Meanwhile, add cornmeal to remaining 2 cups of water in a medium
bowl and stir to combine. Gradually add cornmeal mixture to boiling
water-onion mixture. Cook over low heat, stirring constantly, until
cornmeal is thickened, about 4 to 6 minutes.

4 Coat a 9 X 13-inch glass baking dish with cooking spray. Spread
cornmeal mixture evenly over bottom of dish.

5 Spoon beans, corn and chicken into reserved onion mixture; combine
thoroughly.

6 Spread half of enchilada sauce over cornmeal layer. Top with all of
bean mixture and then remaining enchilada sauce; sprinkle with cheese.
Bake until heated through and cheese is melted, about 45 minutes.
Slice into 8 pieces and serve.