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.