Zucchini & Corn Casserole

From Vegetables, With Love (Check out her new revised cookbook)
By Siri Ved Kaur Khalsa

1 1/2 cups cornmeal*
4 cups water
1 tsp. chili powder*
1/2 tsp. salt*
1/3 cup butter*
4 small zucchini chopped*
1 onion, chopped*
3 stalks celery, chopped*
4 cloves garlic, chopped*
3-4 serrano chiles, cut in 1/2″ rounds*
3 1/2 fresh or frozen corn*
Bragg Liquid Aminos*
14 oz. crushed tomatoes*
1 small can sliced black olives, drained
1/2 cup grated Jack cheese*

Mix cornmeal, water, chili powder and salt together in medium saucepan.  Bring to boil and cook 8-10 minutes until thickened, stirring frequently.  Melt butter in large skillet over medium-high flame.  Add zucchini, onion, celery, garlic and chiles and saute until barely tender.  Add corn and mix well, heating thoroughly.  Season with Bragg Aminos to taste.  Add corn mush and mix all together. Oil a 9″ x 12″ baking pan (or flat-bottomed casserole dish) and add corn-vegetable mixture. Bake at 400 degrees for 15 minutes. Top with crushed tomatoes (use juice) and  drained olives, Bake 20 more minutes, Add grated cheese. Bake 5-10 more minutes and serve.