5 cups water
            1 1/4 cups cornmeal
            ½ teaspoon salt
            1 cup grated Cheddar-style soy
            "cheese"

            Heat the oil in a large skillet.
            Add the onion and saute until it
            is translucent. Add the garlic
            and bell pepper and continue to
            saute until the onion is golden
            brown. Add the corn kernels,
            pinto beans, tomatoes, and
            seasonings. Stir well and
            simmer for 10 to 15 minutes.
            Season to taste with salt.
            Remove from the heat.

            Bring the water to rolling boil in
            a heavy saucepan or double
            boiler. Slowly pour the
            cornmeal into the water in a
            thin, steady stream, stirring
            continuously to avoid lumping.
            Add the salt and cook over
            very low heat, covered, for 20
            minutes, stirring occasionally.

            Preheat the oven to 375
            degrees.