Recipe from Crystal Van Poppe in her booklet "Redneck Recipes". Serve over rice, veggies, or meatloaf- whatever you like. I would recommend using nice ripe home grown or heirloom tomatoes in this for the perfect flavor.
Whisk cornmeal, salt and pepper (however much salt and pepper you like) into a large skillet with the oil, cooking and stirring over low heat until the cornmeal ts a lovely golden brown.
Turn heat to low, and stir in water, stirring all the time until the mixture thickens. Add the tomatoes and cook another 10-12 minutes or until hot.