  This particular version is the specialty of a young Gallup girl who adapted it from an aunt’s recipe. 1½ cups leftover meat, chopped 1 cup leftover gravy 1 cup red chile sauce 1 small onion, chopped 1 can niblet corn, drained salt and pepper to taste garlic powder (optional) 3 cups water or stock ¾ cup yellow cornmeal salt to taste Heat meat with gravy, chile sauce, onion, and corn and season to taste. Meanwhile boil stock or water and stir in cornmeal. Cook, stirring over low heat until mush is thick. Turn meat mixture into casserole and top with spoonfuls of cornmeal mush evenly distributed over surface. Bake at 350 degrees F for about 40 minutes. |
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