Preheat oven to 375°F. Lightly grease pie plate or shallow casserole dish or spray with cooking spray.
Cook sausage in skillet until well browned, breaking up with a fork as it cooks. Pour off all the fat. Add onion and garlic; cook 3 minutes. Add tomato sauce, chili powder and olives; simmer 5 minutes. Set aside.
While the meat is simmering, add corn meal slowly to boiling water while stirring vigorously. Cook, stirring constantly for 10 minutes or until very thick. Add cooked corn meal to beaten eggs and mix thoroughly.
Spread ⅜-inch thick layer of corn meal in prepared pie plate or casserole dish. Spread sausage mixture evenly over top. Spoon remaining corn meal mixture over sausage. Brush top with melted butter. Optional: decorate with sliced olives or jalapenos.
Bake for 45 minutes at 375℉ or until browned. Garnish with olives, olives or green onions and serve.
Notes
To bake in a cast iron skillet: Cook sausage in skillet as directed. Prepare cornmeal in a separate pot. Spread sausage evenly over skillet, top with all of the cornmeal mixture. Bake for 45 minutes until topping is baked.