Pueblo Corn Pie Native American

Step 1: Heat the oil in a large skillet.

Step 2: Add the onion and sauté until translucent.

Step 3: Add the garlic and bell pepper and continue to sauté until the onion is golden brown.

Step 4: Add the corn kernels, pinto beans, tomatoes, and seasonings.

Step 5: Stir well and simmer for 10 to 15 minutes.

Step 6: Season to taste with salt.

Step 7: Remove from the heat.

FOR THE TOPPING

Step 8: Bring 5 cups of water to a rolling boil in a heavy saucepan or double boiler. Slowly pour the cornmeal into the water in a thin, steady stream, stirring continuously to avoid lumping.

Step 9: Add the salt and cook over very low heat, covered, for 20 minutes, stirring occasionally.

Step 10: Preheat the oven to 375 degrees F.

Step 11: Lightly oil a shallow 1 1/2-quart baking dish and line the bottom with half of the cooked cornmeal.

Step 12: Pour the skillet mixture over it and sprinkle with the grated cheese. Top with the remaining cornmeal, patting it in smoothly.

Step 13: Bake for 45 to 50 minutes, or until the cornmeal is golden brown and crusty.

Step 14: Let stand for 10 minutes, then cut into squares or wedges to serve.