MEXICAN CASSEROLE

For the skillet mixture:

• 1 tablespoon olive oil
• 1 large onion, chopped
• 3 teaspoons minced garlic
• 1 medium red bell pepper, chopped
• 1 – 15 oz. can sweet corn, drained
• 2 – 15 oz. cans Pinquito beans, rinsed and drained
• 2 cans Rotel tomatoes, drained
• 1 – 4 oz. can fire roasted chiles
• 2 teaspoons chili powder
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• Sea salt, to taste

For the polenta topping:

• 1 cup polenta
• 4 cups water
• 1 teaspoon sea salt
• 2 tablespoons Earth Balance (or butter if you eat dairy)

Heat the oil in a large skillet over medium heat. Add the onion and sauté until it is translucent, about 5 minutes. Add the garlic and bell pepper and continue to sauté until the onion is golden brown, about 3 more minutes. Add the corn kernels, beans, tomatoes, green chilies and seasonings. Stir well and simmer on medium-low for 10 minutes. Season to taste with sea salt. Remove from the heat.

Gradually add polenta to boiling, salted water, stirring constantly until it starts to thicken. Lower the temerature to simmer, stirring frequently, for approximately 20 minutes. Blend in butter and mix well.

Preheat the oven to 375 degrees. Spray a 3-quart 9 x 13.5 x 2 baking dish with Pam and pour in the veggie/bean skillet mixture. Top with the cooked polenta. Bake for 45 minutes, or until the polenta is golden and begins to get crusty. Let stand for 5 minutes. Scoop out sections to serve.

Serves 6 – 8