- 1 cup cornmeal for polenta (or prepared polenta, about two 18 ounce tubes)
- 3 cups pinto beans
- 1 cup frozen corn
- 1 15 ounce can diced tomatoes
- 1 1/2 cups salsa
- 2 teaspoons cumin
- 1/4 teaspoon cayenne
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 cup chopped cilantro
- 2 cups shredded Mexican cheese blend (or a mix of Monterrey jack and cheddar)
Make the polenta. When it is done, spread a layer evenly in the bottom of 6 au gratin dishes or a 9 by 13 casserole dish. Preheat the oven to 350°F. Chop the cilantro. Drain the can of diced tomatoes.
In large bowl, coarsely mash the beans. Add corn, tomatoes, salsa, cumin, cayenne, oregano, salt, and cilantro. Mix to combine. Spoon the bean mixture on top of the polenta. Top each dish with cheese and remaining cilantro.
Bake for 25 minutes until cheese is golden brown. Remove from oven and let cool for about 5 minutes before serving.
From A Couple Cooks