Add corn meal to boiling water in a large sauce pan.
Cook until thick.
In another saucepan, cook corn, olives, onion and chilies in tomato sauce over medium high heat until onion is transparent; if mixture boils down too much, add some water.
In casserole dish, place half of cornmeal. Pour vegetable mixture over this.
Top with remaining cornmeal mixture.
Label, Cover, Freeze.
To serve: Defrost overnight and bake at 350 degrees for 1 hour or until hot and cooked through or place directly into 350° oven from freezer and bake 2 hours or until hot and cooked through.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	457.86 Kcal (1917 kJ)
Calories from fat	105.84 Kcal
		% Daily Value*
Total Fat	11.76g	18%
Sodium	1921.01mg	80%
Potassium	693.64mg	15%
Total Carbs	80.75g	27%
Sugars	11.41g	46%
Dietary Fiber	9.92g	40%
Protein	9.46g	19%
Vitamin C	28.3mg	47%
Iron	2.1mg	11%
Calcium	80mg	8%

Amount Per 100 g
Calories	85.39 Kcal (358 kJ)
Calories from fat	19.74 Kcal
		% Daily Value*
Total Fat	2.19g	18%
Sodium	358.28mg	80%
Potassium	129.37mg	15%
Total Carbs	15.06g	27%
Sugars	2.13g	46%
Dietary Fiber	1.85g	40%
Protein	1.76g	19%
Vitamin C	5.3mg	47%
Iron	0.4mg	11%
Calcium	14.9mg	8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.