preparation
Add cornmeal to boiling water, mixing vigorously until well blended. Cover and simmer about 10 minutes until done. Grease an 8 x 10-inch pan lightly with margarine and spread the cooked cornmeal flat on bottom of pan. Saute the onions and green pepper until tender in margarine. Combine with 1/4 cup salsa and refried beans; spread on top of the layered cornmeal. Spread 1/2 cup medium hot salsa over bean layer. Sprinkle shredded Cheddar cheese. Bake 20 minutes at 350°. Let sit about 10 minutes before serving. Cut in serving squares. |