Cook meat in bacon drippings with onions, garlic, celery, green pepper, parsley, canned tomatoes, and seasonings for about 30 minutes, no longer. Gradually add cream corn, then stir in grated cheese. After it is melted, add cornmeal very gradually, stirring so it will not be gummy. Stir in tomato juice (add slowly as mixture should be moist, not runny; you may not need full amount). Add ripe olives to the mixture. Pour into a buttered casserole, and bake, uncovered, for 35 minutes in a 350 degree oven. Serve piping hot.

This is truly a one dish dinner, and is especially good with green tossed salad and garlic bread. This recipe can be made several days prior to serving; just store in refrigerator, unbaked, and let stand at room temperature before baking. Wonderful for a crowd and can be easily multiplied.

From <A Taste of Louisiana>. Downloaded from Glen's Mm Recipe Archive,