This is my native Oregonian Mother's recipe. She was born here in 1905.
Not spicy hot, but good and simple:
Cast iron 12" skillet:
She used a qt of canned meat (venison) {you can use stew meat or pork or canned chicken or turkey}
1qt canned tomatoes
onion, fried until done
chili powder & or tabasco to taste
salt & pepper to taste
Cook above together until hot.
Meanwhile, cook one cup corn meal in 2 1/2 c. salted water.
Spoon cornmeal mush by spoonful around the skillet you have all other ingredients in.
Do not stir!
Heat in oven (400 degrees) about 30 minutes.