Polenta Bean & Veggie Pie

Ah, polenta…it’s been so long since we cooked with you.

I got this idea for this pie on Pinterest (of course), but decided to nix the black beans, since I feel like we use them ALL the time. I also added some extra veggies and it made me a super hearty-and healthy-dish.

5 cups water

2 cups cooked cannellini beans,

2 cup chopped grape tomatoes

1 1/2 cups organic corn

1 red bell pepper, diced

1 red onion, diced

1 cup Havarti Daiya cheese, shredded

1 1/2 cups organic cornmeal

1/4 cup organic salsa

1 cayenne pepper, minced

2 cloves garlic, minced

2 tbsp olive oil

2 tsp paprika

1 tsp sea salt

1/4 tsp black pepper

• Preheat oven to 375 degrees
• In a saucepan, bring water to a boil
• Whisk in cornmeal and lower to low heat
• Cover and let cook for 20 minutes, stirring occasionally
• In a frying pan over medium heat, cook onion, bell pepper and cayenne in 2 tbsp olive oil for 5 minutes
• Add corn, beans, tomatoes, salt, paprika, black pepper and garlic and cook for 15 more minutes, stirring frequently
• Once cooked stir bean and veggie mix into polenta
• Grease 2 quart casserole dish with 1 tbsp oil and pour in polenta mix
• Top with salsa and and cheese
• Cover and bake at 375 degrees for 20 minutes
• Remove cover and continue to bake for 30 minutes