Chicken Tamale Pie

1/2 cup cornmeal, yellow
1/2 tsp salt
1 tbsp onion, instant minced
1 can kidney beans,drained(20oz)
1 1/2 cup chicken, diced cooked
2 cup water
1 cup cheddar cheese, sharp, shredded
1 can chili without beans (16oz)
1 can pimientos, drained/diced (4oz)
1 parsley, chopped 

Mix cornmeal, water and salt in a saucepan; bring to a boil.

Simmer, stirring constantly, until mixture becomes very thick.

Remove from heat; stir in cheese and onion.

Spread mixture evenly into bottom and sides of a greased 2-quart baking casserole.

Mix together chili, kidney beans, pimientos and chicken; pour mixture into lined bowl.

Cover; bake in preheated 350'F. oven 35 to 40 minutes, or until bubbly.

Serve hot, sprinkled with chopped parsley.

Servings: 6