Mexican Polenta Pie

Ingredients

• 1 medium onion, chopped (1/2 cup)
• 1 medium green sweet pepper, chopped
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 1 pound veggie crumbles
  
• 3 tablespoons chili powder
• 1 tablespoon ground cumin
• 1/4 teaspoon cayenne pepper
• 1 15-ounce can black beans, rinsed and drained
• 1 14-1/2-ounce can diced tomatoes, undrained
• 1 cup bottled salsa
• 2 16-ounce tubes refrigerated cooked polenta
• 2 cups shredded Monterey Jack cheese
• 2/3 cup chopped fresh tomato
• 1/4 cup snipped fresh cilantro

Directions

1. Preheat oven to 375 degree F. In a 12-inch skillet cook onion, sweet pepper, and garlic in 1 tablespoon hot oil until tender. Add veggie crumbles, chili powder, cumin, and cayenne. Add beans, undrained canned tomatoes, and salsa. Bring to boiling; reduce heat. Simmer gently, uncovered, 15 minutes.

2. Meanwhile, grease a 3-quart rectangular baking dish with the remaining 1 tablespoon oil. Cut 1 tube of polenta into 1/2-inch cubes and press evenly into prepared baking dish. Halve remaining polenta lengthwise and cut into 1/2-inch-thick slices; set aside. Sprinkle 1 cup of the cheese over polenta in dish. Top with mixture. Arrange sliced polenta on top; sprinkle with remaining cheese and fresh tomato. Bake, uncovered, for 35 minutes or until bubbly. Sprinkle with cilantro. Let stand 15 to 20 minutes before serving. Makes 12 servings.

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