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On Mon 07 Feb 2005 12:32:17p, wrote in rec.food.cooking:

> 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.

Cornmeal can be tricky because it's ability to absorb liquid can vary
widely from brand to brand, type to type, etc. The problem with working
with it is getting a "feel" for the right consistency.

You could (1) reduce the amount of liquid used to make the polenta; (2)
cook the polenta longer before adding to the casserole; and (3) possibly
make the polenta the top layer rather than bottom layer.

HTH

Wayne