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© Meredith Corporation. All rights reserved. Used with permission.
Preheat oven to 375°F. In a large nonstick skillet, cook beef, onion and garlic over medium heat until meat is browned and onion is tender; drain. Stir in tomatoes, raisins, olives, cumin and cinnamon. Transfer to a 2-quart rectangular baking dish.
Meanwhile, in a large saucepan, bring water to a boil. Gradually whisk in cornmeal. Reduce heat; cook and stir about 5 minutes or until very thick. Stir in butter, salt and pepper. Spoon cornmeal mixture over filling in pan. Sprinkle with cheese. Bake for 25 to 30 minutes or until topping is puffed and filling is bubbly around the edges.