1/4 cup cold-pressed oil or cold-pressed virgin olive oil
1 large onion, chopped
1 large green pepper or red sweet pepper, chopped
2 cups organic yellow whole corn
1 2/3 cup organic yellow corn meal
1 cup non-vanilla, organic non-dairy milk
1 tablespoon salt
1 can whole pitted black olives
1 quart tomatoes, chopped
Sprinkle of non-dairy grated cheese (optional)
Sauté onion and pepper in oil (may sauté in water).
Add rest of ingredients, including the juice in the quart of chopped tomatoes.
Cooked until mixture thickens. Stir constantly.
Pour into casserole dish and bake for 1 hour at 350 °F.
Let cool to set firm. Freezes well.
For variations add grated non-diary cheese or diced vegetarian choplets before you bake.