We adore this homey American classic, a Super Bowl party favorite.

4 tbsp. butter
Salt
2 1⁄4 cups coarse cornmeal
2 tbsp. bacon drippings or vegetable oil
1 medium yellow onion, chopped
1 small green bell pepper, cored, seeded, and chopped
1 clove garlic, finely chopped
1 1⁄4 lbs. lean ground beef
1 tbsp. chili powder
1⁄2 tsp. ground cumin
1 cup canned crushed tomatoes

1. Preheat oven to 350°. Rub a 2 1⁄2-quart casserole dish with 1 tbsp. of the butter; set aside. Put 1 quart water and 2 tsp. salt into a medium pot; bring to a boil. Gradually add cornmeal while whisking vigorously. Reduce heat to low and cook, stirring often, until thick, 8–10 minutes. Add remaining 3 tbsp. butter and stir until combined. Spoon half the cornmeal mixture into the prepared dish. Spread out with the back of a wet spoon to cover the bottom and sides completely; set aside. Cover remaining cornmeal mixture to keep warm and set aside.

2. Heat drippings in a large skillet over medium heat. Add onions, peppers, and garlic and cook, stirring often, until softened, 7–8 minutes. Increase heat to medium-high; add beef, chili powder, and cumin; cook until meat is no longer pink, about 5 minutes. Add tomatoes and salt to taste and cook until most of the liquid has evaporated, 6-8 minutes.

3. Spoon filling into casserole, then top with remaining cornmeal mixture, spreading it out with the back of a wet spoon to cover the filling. Bake until top is crisp and sides are bubbling, 30–35 minutes.