Recipes for a Crowd

1 Mix cornmeal, chili powder and salt together; gradually stir into water. Bring to a boil.
2 Reduce heat; simmer 25 minutes, stirring frequently until a stiff paste is formed. Set aside for use in Step 5.
3 Cook turkey with onions and peppers until turkey loses its pink color, stirring to break apart. Drain or skim off excess fat.
4 Add tomatoes, corn, olives, chili powder, cumin, salt, garlic powder, and red pepper to turkey mixture; simmer 15 minutes, stirring
frequently. CCP: Hold at 140 F. or higher for use in Step 6.
5 Spread 2-1/3 cups cornmeal paste over bottom and sides of each lightly sprayed steam table pan to form a thin crust.
6 Pour 2 quarts meat mixture over crust in each pan.
7 Spread 4-2/3 cups cornmeal paste evenly over meat mixture in each pan.
8 Using a convection oven, bake at 325 F. 50 to 60 minutes, on low fan, open vent. CCP: Internal temperature must reach 165 F. or
higher for 15 seconds. Remove from oven.
9 Sprinkle 1-1/2 cups cheese evenly over each pan.
10 Let stand 10 to 15 minutes to allow filling to firm and cheese to melt.
11 Cut 3 by 4. CCP: Hold for service at 140 F. or higher.
Notes
1 In Step 4, 7 pounds 5 ounces canned, ripe, whole pitted olives, drained and chopped may be used per 100 portions.