14.5 oz can chicken broth
2/3 c blue cornmeal
1 tsp ground cumin
1/2 tsp garlic salt
1/4 tsp cayenne pepper
2 c cooked shredded chicken breast
15.5 oz can white hominy drained
2.25 oz can sliced black olives drained
2 c salsa verde divided
1 1/2 c shredded medium cheddar cheese
sour cream for garnish
chopped fresh cilantro for garnish

Pre-heat oven to 350 degrees and spray a 9x13 inch baking dish with canola oil spray.

In a large skillet over medium heat bring chicken broth to a boil, whisk in blue cornmeal, reduce heat to medium low whisking until thickened 2-3 minutes, whisk in cumin, garlic salt and cayenne pepper, remove from heat.

In a medium mixing bowl combine shredded chicken breast, hominy, black olives and 1 c salsa verde.

Spread 1/2 cornmeal mush across bottom of baking dish. Top with shredded chicken mixture. Evenly distribute shredded cheddar cheese over chicken. Spread remaining 1 cup salsa verde over top of cheese. Spread remaining 1/2 cornmeal mush over salsa layer.

Bake for 1 hour uncovered or until cornmeal mush is set. Remove from oven and let rest 10 minutes before serving. Serve garnished with sour cream and chopped fresh cilantro. Makes 8 servings.

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