Polenta and Pinto Bean Pie
1 x 16 Ounce package cooked polenta
1 x 16 Ounce can pinto beans,
drained and rinsed
1 x 16 Ounce jar salsa or picante
sauce (mild, medium, or hot)
1 x 4 Ounce can mild green chiles,
1 Tablespoon chili powder
Salt and freshly ground black
1 Cup shredded vegan cheddar cheese
1/2 Cup crushed tortilla chips
Preheat the oven to 350F. Cut the
polenta into 1/2-inch thick slices and arrange in the bottom of a
lightly oiled 9- or 10-inch square baking dish. Set aside.
In a bowl, combine the pinto beans,
salsa, chiles, and chili powder, and stir to combine. Season with
salt and pepper and spread over the polenta.
Top with shredded cheese and
tortilla chips. Cover and bake for 30 minutes. Uncover and bake 10
minutes longer to lightly brown the top.
When you use prepared polenta and
canned beans, this flavorful casserole can be assembled in just a
few minutes. By the time you make a salad and set the table, it's
nearly ready to come out of the oven.
Your question and comments are welcome