Cinco De Mayo Casserole

• 1 1/2 cups cornmeal
• 1 teaspoon salt
• 4 cups water cold
• 2 tablespoons margarine
• 1 cup cheddar cheese, very old, sharp
• 8 ounces sour cream
• 2 cups romaine lettuce
• 1 cup cheddar cheese, very old, sharp
• 2 each italian plum (roma) tomatoes diced
• 2 each scallions, spring or green onions
• 1/2 each avocados diced
• 1/2 cup olives pitted, ripe, sliced

1. Bring to boil over medium-high heat, whisking constantly.
2. Cook until thickened, 1 to 2 minutes.
3. Remove from heat and stir in butter and cheese until melted.
4. Immediately pour cornmeal mixture into shallow 3-quart casserole, cool until firm, 30 minutes.
5. Assemble casserole, cover and bake in preheatd 375F (190C).
6. oven 1 hour or until heated through.

cornmeal, salt, water cold, margarine, cheddar cheese, sour cream, romaine lettuce, cheddar cheese, italian plum, scallions, avocados, olives

Taken from recipeland.com/recipe/v/cinco-de-mayo-casserole-46342 (may not work)