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wrote:
> 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.....
>

I would either add an egg or two to the mixture or, preferably, make the
cornmeal a day ahead and chill it, then pat into the pan before adding
the filling.

gloria p