Mix together the ingredients from the cornmeal down to and including the salt sub. Zap on high in microwave for 2 minutes. Stir. Zap for a final 3 minutes. (OR, cook in a saucepan over medium heat until the mixture comes to a boil and the cornmeal thickens. You must stir constantly or it may scorch on you.)
Spray a baking dish that is about 20 to 25 cm square (8" x 8" or 9" x 9").
Put one half the dough in the bottom of the pan. Press out flat.
Empty the 2 jars of chili on top of that base, and spread out equally.
Use the remaining cornmeal dough to form a top crust. (You can make small rounds in the palm of your hands and place them on, if that is easier.)
Bake for 20 minutes at 175 C / 350 F.
Sprinkle the cheese on, and bake for a final 10 minutes.
Notes
If you have a jar of home canned plain or pickled jalapenos, a layer of those (drained) on top the chili layer can be nice.Inspiration source: Tamale Pie. In: Robertson, Laurel, Carol Flanders and Bronwen Godfrey. Laurel's Kitchen. Petaluma, California: Nilgiri Press. 1983. Page 270.