Mexican Tamale Bake

1 cup polenta
4 cups water
1 tsp. salt
2 tbsp. light butter


2 cans black beans, rinsed & drained
2 cups frozen corn, thawed
1 - 15 ounce can petite diced tomatoes with jalapenos, drained
2 teaspoons cumin
1 teaspoon ground coriander
1/4 teaspoon cayenne
1 teaspoon dried oregano
1/2 teaspoon salt
1 1/2 cups medium salsa
1 1/2 cups shredded reduced fat Mexican cheese blend

Fat Free Sour cream, optional

First, make the polenta. Gradually add the polenta to boiling salted water, stirring constantly. Cook, on low heat, stirring frequently, for about 20 minutes. Blend in butter. Once prepared, spread the polenta evenly in the bottom of a greased 9x13 pan, set aside.

Preheat the oven to 350°F.

In large bowl, combine the beans, corn, drained tomatoes and spices and mix to combine.

Spread the salsa over the polenta in an even layer. Spoon the bean mixture on top and cover with the cheese.

Bake for 25-30 minutes, until bubbly and hot. Let sit a few minutes before serving. Top with sour cream to serve.