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1
Preheat the oven to 350.
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2
Grease a large, deep casserole pan (or spray well with non-stick spray).
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3
In a skillet, heat the oil over medium heat and saute the onions until they are transluscent.
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4
Add the garlic and cook just until you get the aroma.
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5
Remove from the heat, drain, and place in the prepared casserole dish.
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6
Set aside.
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7
In the same skillet on medium heat, brrown the meat, breaking up any large pieces as it cooks.
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8
Drain and add the met, cornmeal, milk, drained tomatoes, creamed corn, olives, salt and pepper to the onion mixture and mix the whole thing very well.
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9
Smooth out and sprinkle with paprika.
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10
Bake, uncovered, for 1 1/2 hours, or until a knife inserted in the center comes out clean.
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11
To prepare the sauce, melt the butter over a medium-low heat and add the flour, whisking constantly until smooth.
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12
Be careful not to brown the roux.
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13
Make a roux of the butter and flour, being careful not to brown.
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14
Add the reserved liquid from the tomatoes, then add the chili powder, cayenne, cum, and salt and pepper to taste, if desired.
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15
The sauce should be clos to the consistency of heavy cream.
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16
If you need to thin it out, use tomato juice or V8 juice.
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17
Spoon servings of the pie onto individual dishes.
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18
Top with the chili sauce, or pass the sauce at the table.
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19
NOTE: The sauce is very hot, so either use a little at a time to your own taste, or add less cayenne if you prefer.
