INGREDIENTS:1 ½ cups yellow cornmeal
2 ¼ cups nonfat milk
1 ½ cups water
½ cup grated Parmesan cheese
1 Tbsp. butter or margarine
4 medium yellow onions (1 ½ lbs.), sliced
2 tsp. vegetable oil
1 lb. lean ground beef or pork
to taste, chili powder
1 cup whole pimentos or roasted red bell peppers, cut into ½-inch strips
2 cans (4 oz. each) whole green chiles, cut into ½-inch strips
as needed, sour cream (optional) DIRECTIONS:For cornmeal base, combine cornmeal with milk and water in saucepan, and cook over medium heat, stirring until it bubbles, then cook 30 to 60 seconds, or until consistency of soft mashed potatoes. Remove from heat and stir in cheese and butter. Turn into 2 ½ quart casserole. Saute onions in oil in large skillet until soft and tender. Spoon into casserole in a ring at edge. In same skillet, saute beef until browned; stir in chili powder. Turn into center of casserole. Lay pimentos and chiles in latticework on top. Cover and bake at 400°F , 25 to 30 minutes, or until hot in center. Serve with dollops of sour cream if desired. SERVINGS:6 servings From: PHOTO CREDIT:Photo Credit: NATIONAL ONION ASSOCIATION