Serves 8 to 10


  • 4 cups water
  • 2 tsp. kosher salt
  • 1 1/2 cups cornmeal
  • 3 Tbsp. extra-virgin olive oil or bacon fat
  • 2 pounds ground pork
  • 1 pound fresh chorizo
  • 1 onion, chopped
  • 3 cloves garlic, thinly sliced
  • 2 jalapeños, finely chopped
  • 2 cups fresh corn kernels (may sub frozen)
  • 1 (14-ounce) can diced tomatoes
  • 2 Tbsp. chili powder
  • 1 tsp. freshly ground black pepper
  • 2 cups shredded cheddar cheese

    In a 3-quart saucepan, bring the water to a boil and add 1 teaspoon of salt.

    While whisking, slowly add the cornmeal and continue whisking until the mixture is smooth. Reduce the heat to low, cover and cook until the mixture is thick, about 30 minutes.

    Preheat the oven to 350°. Grease a 9-by-13-inch baking dish.

    Heat the oil in a 12- to 14-inch sauté pan and add the pork, chorizo, onion and garlic. Cook until the meat is browned and the onions are soft, about 8 minutes. Add the jalapeños, corn, tomatoes, chili powder, black pepper and remaining 1 teaspoon of salt. Mix well and set aside.

    When the cornmeal mixture is ready, spread the meat evenly in the baking dish.

    Spread the cornmeal mixture evenly over the meat. Top with the shredded cheese. Bake for 45 minutes, until the crust is set and nicely brown. Remove from the oven and let rest for 15 minutes before cutting and serving.

    It'll be even better the next day.

    Excerpted from MARIO BATALI BIG AMERICAN COOKBOOK, by Mario Batali and Jim Webster. Copyright © 2016 by Mario Batali LLC. Used by arrangement with Grand Central Publishing. All rights reserved.

    Next Story