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3 Tbsp. cornmeal
1/4 c. cold water
1/2 c. + 1 Tbsp. boiling water
1 Tbsp. unsalted butter
1/4 lb. sausage meat
3/4 c. finely chopped onion
1 large clove garlic, minced
1 Tbsp. chili powder
1/8 Tbsp. ground cumin
1/2 lb. ground beef
1/8 tsp. hot pepper sauce
1/4 c. finely chopped celery
1 1/2 tsp. seeded and minced
hot green peppers
1 large tomato, peeled and
1 ear fresh corn
4 green peppers
5 pitted black olives
1/4 c. grated Monterey Jack
1/3 c. grated mild Cheddar

Gradually stir cornmeal into cold water in a small bowl.
Stir this mixture into boiling water in a small saucepan.
Heat, stirring constantly, to boiling; reduce heat to medium- 
low. Stir in butter. Cook, covered, stirring occasionally, 35
minutes. Remove from heat.
While cornmeal is cooking, saute sausage meat in a large
heavy skillet over medium heat, breaking up the lumps with a
fork, until it begins to lose its pink color. Add onion and
garlic; cook 5 minutes. Stir in chili powder and cumin. Add
ground beef and continue to cook, breaking up lumps with a
fork, until beef loses its color, about 5 minutes. Add hot
pepper sauce, celery and hot green pepper. Cook 5 minutes.
Stir in tomato; cook 5 minutes longer.
With a sharp knife, cut corn kernels off cob, slicing
about halfway through kernels. Using back of knife, scrape cob
to remove remaining kernel bits and milky residue. Add corn to
tomato/meat mixture. Cook 10 minutes longer. Add salt to
taste; remove from heat.
Preheat oven to 350 degrees. Cook peppers in boiling salted
water for 2 minutes. Trim off tops with sharp knife. Core and
remove seeds. Fill each pepper with meat mixture, packing it
down firmly with back of spoon. Leave about 1/2-inch of space
at top of pepper. Cover top of each pepper with olive slices.
Sprinkle with Monterey Jack and Cheddar cheese. Spread a thin
layer of cornmeal mixture over top, using 2 teaspoons per
pepper. Place peppers in baking dish. Bake 50 minutes; let
stand 5 minutes before serving. Serves 2 to 4.

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