Since this recipe calls for one cup of polenta, you can enjoy the rest of it on an earlier occasion. You can also use leftover corn. For this meal, it helps bring you south of the border!
2 T. olive oil
1 onion, chopped
2 garlic cloves, crushed
1 red pepper, chopped
2 green chilies, chopped
2 T. ground cumin
1 lb. tomatoes, chopped
1 T. tomato paste
15 oz. can red kidney beans, drained and rinsed
2/3 c. corn
1 tsp. oregano
1 c. polenta
1 T. flour
1/2 tsp. salt
2 tsp. baking powder
1 egg, beaten
1/2 c. skim milk
1 T. margarine, melted
1/2 c. grated smoked cheddar cheese
Preheat oven to 425 degrees.
Fry the onion, garlic and pepper in the oil for 5 minutes until softened. Add the chilies and cumin; fry for another minute. Stir in the tomatoes, tomato paste, beans, corn and oregano. Season to taste. Simmer, uncovered, for 10 minutes.
To make the topping, mix the polenta, flour, salt, baking powder, egg, milk and margarine to form a thick batter.
Transfer the bean mixture to a baking dish, spoon the polenta mixture over and spread evenly. Bake for 30 minutes. Remove from oven and sprinkle cheese over the top. Bake an additional 5-10 minutes or until golden.
