In a large skillet over medium heat, brown the ground beef in oil.
Add onion, garlic, and bell pepper; cook for 2 minutes, until just tender.
Pour off excess grease.
Stir in tomatoes, corn, and seasonings; simmer for about 5 minutes longer.
Mix cornmeal with 1 cup water. Stir into the mixture in the skillet.
Cover and cook over low heat for about 10 minutes.
Add the sliced olives and pour into a lightly greased shallow 2 1/2-quart or 13 X 9 baking pan.
Make polenta topping:
Heat 1 1/2 cups milk with 1 teaspoon salt and the butter.
Gradually stir in the 1/2 cup yellow cornmeal.
Cook, stirring, until thickened.
Remove from heat; stir in cheese and beaten eggs.
Pour the topping around the edge of casserole.
Bake in a preheated 375° oven for 20 to 25 minutes.
Yields: 6 servings
PERSONALIZING THE RECIPE: I like to use whole ripe olive and much less (3/4 tsp.) chili pepper. I use 1/2 tsp of cumin for the Mexican flavor for the single recipe.
TO QUADRUPLE THE RECIPE, use one casserole and put three in the freezer for a handy meal to serve later. Costco sells 91% lean ground beef in (six) one pound chubs (packed like sausages). This is an easy recipe to make beginning with 6 lbs. of lean ground beef. Quadruple the quantities and use a food chopper to chop onions and bell peppers.
