Ingredients

1 Tablespoon olive oil
1 med. onion finely chopped
1 med. yellow, red or green bell pepper, seeded and finely chopped
4 garlic cloves
1 jalapeno pepper
1 16-oz can unsweetened tomato sauce
1 16-oz can black beans
1 16-oz can of corn
2 tsp chili powder
2 tsp cumin
1/2 tsp fine sea salt
1/2 tsp cayenne pepper
3 cups water
1 cup yellow stone-ground cornmeal
1 Tablespoon lemon juice
1 tsp dijon mustard
1/2 tsp fine sea salt
shredded mozzerella cheese

Directions

Heat the oil in a large frying pan over medium-high heat.

Add the onion, pepper, and garlic and cook until softened, 6-8 minutes.

Remove from heat and stir in the tomato sauce, beans, corn, chili powder, cumin, salt and cayenne.

Stir and mash the beans some to make a thicker consistancy.

Pour into a 8 x 8 inch glass baking dish.

Sprinkle a layer of mozzerella cheese on top of mixture.

Preheat the oven to 350 F.

Boil water, add cornmeal, lemon, mustard and salt in a large saucepan, and stir until mixed.

Bring to a boil over medium-high heat, then immediately reduce the heat to low and simmer, stirring often, until thickened, 3 to 5 min.

Spread the cooked cornmeal over the bean mixture. Bake for 30 minutes.

Cool for 10 min before serving.