DirectionsHeat chicken broth in a saucepan almost to a boil.
Combine cooking wine and yellow corn meal.
Stir into hot broth until thickened.
Set saucepan containing corn meal mixture in about one inch of hot water in a large skillet.
Cook over medium heat, covered, for 20 minutes.
Stir a bit of hot corn meal into the eggs, then quickly stir them back into the hot corn meal mixture.
Beat well and stir in Parmesan cheese.
Saute onion and green pepper with ground beef, stirring often.
Stir in garlic, 1 tsp salt, tomato sauce, corn, chili powder; cover; simmer for 10 minutes.
Heat oven to 350. Grease 3-quart casserole dish.
Spread 2/3 of cornmeal mixture over bottom and sides of casserole dish, then fill with meat mixture.
Use remaining cornmeal mixture to spread over the top of the meat.
Bake for 50 minutes.