Tamale Pie Stuffed Peppers 3 tablespoons cornmeal 1/4 cup cold water 1/2 cup plus 1 tablespoon boiling water 1 tablespoon unsalted butter 1/4 pound sausage meat 3/4 cup finely chopped onion 1 large clove garlic, minced 1 tablespoon chili powder 1/8 tablespoon ground cumin 1/2 pound ground beef 1/8 teaspoon hot pepper sauce 1/4 cup finely chopped celery 1 1/2 teaspoon seeded and minced hot green peppers 1 large tomato, peeled and chopped 1 ear fresh corn 4 green bell peppers 5 pitted black olives 1/4 cup grated Monterey jack cheese 1/3 cup grated mild Cheddar Cheese Salt Gradually stir cornmeal into cold water in a small bowl. Stir this mixture into boiling water in a small saucepan. Heat, stirring constantly, to boiling; reduce heat to medium- low. Stir in butter. Cook, covered, stirring occasionally, for 35 minutes. Remove from heat. While cornmeal is cooking, sauté sausage meat in a large heavy skillet over medium heat, breaking up the lumps with a fork, until it begins to lose its pink color. Add onion and garlic; cook 5 minutes. Stir in chili powder and cumin. Add ground beef and continue to cook, breaking up lumps with a fork, until beef loses its color, about 5 minutes. Add hot pepper sauce, celery and hot green pepper. Cook 5 minutes. Stir in tomato; cook 5 minutes longer. With a sharp knife, cut corn kernels off cob, slicing about halfway through kernels. Using back of knife, scrape cob to remove remaining kernel bits and milky residue. Add corn to tomato/meat mixture. Cook 10 minutes longer. Add salt to taste; remove from heat. Preheat oven to 350 degrees F. Cook peppers in boiling salted water for 2 minutes. Trim off tops with sharp knife. Core and remove seeds. Fill each pepper with meat mixture, packing it down firmly with back of spoon. Leave about 1/2-inch of space at top of pepper. Cover top of each pepper with olive slices. Sprinkle with Monterey jack and Cheddar cheese. Spread a thin layer of cornmeal mixture over top, using 2 teaspoons per pepper. Place peppers in baking dish. Bake 50 minutes; let stand 5 minutes before serving. Serves 2 to 4.