Ingredients
The following ingredients have 6 Servings
- 6 small ovenproof dishes (or a 9″ x 9″ baking dish)
- 1 cup cornmeal
- 1½ teaspoons kosher salt, divided
- 15-ounce can Muir Glen diced fire-roasted tomatoes
- 2 15-ounce cans pinto beans (or 3 cups cooked)
- ½ cup + 2 tablespoons chopped cilantro
- 1 cup corn kernels (frozen or fresh)
- ½ cup salsa
- 2 teaspoons cumin
- ¼ teaspoon chipotle powder
- 1 teaspoon dried oregano
- 2 cups shredded Mexican-blend cheese
- Sour cream, to serve
Instruction
- Bring 4 cups water to boil in a medium sauce pan. When the water boils, whisk in the 1 cup cornmeal, adding small bits at a time and whisking constantly to prevent lumps. Continue to whisk until the polenta begins to thicken, about 2 minutes. Add 1 teaspoon kosher salt. Reduce the heat so that the polenta bubbles slowly. Continue to cook, stirring occasionally, for 20 minutes. When done, spread a layer of polenta evenly in the bottom of each dish. Refrigerate for 30 minutes prior to baking. (This step can be done ahead; just refrigerate until ready to bake.)
- Preheat oven to 350°F.
- Drain the diced tomatoes to remove excess liquid. Drain and rinse the beans. Chop ½ cup + 2 tablespoons cilantro.
- In large bowl, mix together beans, tomatoes, ½ cup of the cilantro, 1 cup corn, ½ cup salsa, 2 teaspoons cumin, 1/4 teaspoon chipotle powder, 1 teaspoon oregano, and 1/2 teaspoon kosher salt.
- Remove the dishes with polenta from the refrigerator, spread the bean mixture on top of each, then top with shredded cheese.
- Bake for 20 minutes until heated through. Remove from the oven, sprinkle with the remaining cilantro, and let cool a few minutes before serving. Top with sour cream to serve.