In a skillet over medium heat, add the olive oil and allow it to heat up. Add your ground beef, breaking it apart with a wooden spoon. Cook until browned and thoroughly cooked. Season with salt and pepper to taste. Once cooked, set aside.
In a large mixing bowl, combine the cornmeal, sugar, and salt. Gradually add water while stirring until you achieve a smooth, thick consistency.
Preheat your oven to 350°F (175°C). Grease your 9x13 inch baking pan with extra olive oil to prevent sticking.
Spread half of the cornmeal mixture evenly across the bottom of the baking pan. Layer the beef filling on top, followed by the chunky tomato sauce. If you're using raisins, sprinkle them over the beef filling for added sweetness.
Pour the remaining cornmeal mixture over the top of the layers, smoothing it out gently.
Sprinkle a generous amount of shredded cheddar cheese (or mozzarella) on top of the cornmeal layer, ensuring it’s evenly distributed.
Place the casserole in the preheated oven and bake for about 30-35 minutes, or until the top is golden and the cheese is bubbly.
Once baked, remove the casserole from the oven and allow it to cool for a few minutes. Cut into squares and serve warm.
