Slow Cooker Tamale Pie

• 3 cups water
• 1/2 tsp salt
• 1 cup polenta
• 1 cup grated reduced fat sharp cheddar cheese
• 1 tbsp. light butter
• 1 red onion, chopped
• 1 tbsp. olive oil
• 1 tbsp. chopped garlic
• 1 tbsp. chili powder
• 2 tsp. ground cumin
• Meat from 1 whole rotisserie chicken, shredded (about 4 cups)
• 1 - 15 oz. can black beans, rinsed and drained
• 1 - 15 oz. can creamed corn
• 1 cup enchilada sauce

Bring water and salt to a boil in a large sauce pan. Gradually stir in polenta. Reduce heat and simmer gently, stirring frequently until mixture is thick, about 15 minutes. Stir in cheese and butter, cover and keep warm.

In a large saute pan, heat oil and add onion, garlic, chili powder and cumin and cook until onion softens, about 8 minutes. Transfer to slow cooker

Stir chicken, beans, corn and enchilada sauce into slow cooker and mix well with onion and spices.  Spoon cooked polenta over the chicken mixture and smooth into an even layer using a wooden spoon. Cover and cook until heated through, 3 hours on low.

Uncover, remove from heat and let cool for 10 minutes.
Enjoy!