Ingredients

• 1/4 cup olive oil
• 1 cup coarse yellow cornmeal
• 4 cups chicken broth
• 2 tablespoons olive oil
• 1 pound ground beef
• 2 red bell peppers, cut into 1/4 inch dice
• 2 cups salsa, storebought
• 1 cup chopped fresh cilantro
• Grated aged Jack cheese or sharp white cheddar
• Salt

Instructions

1. Heat the oil in a large saucepan. Add cornmeal and saute, stirring constantly, for a minute so all grains are coated with oil. Add the broth and bring liquid to a boil whisking all the while. When this comes to a boil it will bubble up. Quickly put a lid on and turn heat down to very low; cook until no longer tastes raw, about 20 minutes. Season with salt and pepper.
2. Meanwhile heat 2 tab oil in large skillet. Add peppers, cover and cook until tender, about 10 minutes. Uncover skillet, crumble in ground beef and cook until no longer pink. Add salsa and cook uncovered for 5 minutes until thick. Adjust seasoning.
3. To serve ladle cornmeal in bowl; spoon beef and salsa sauce over top and sprinkle with cilantro and grated aged Jack cheese.