3/4 cup cornmeal
1/2 teaspoon salt
1 Tablespoon butter
1 Tablespoon olive oil
1 onion, chopped
1 bell pepper, chopped
1 tomato, chopped or 8 oz can chopped tomatoes
2 cups freshly cooked or 1 can black beans
1 cup cooked fresh corn or defrosted uncooked frozen corn
Tabasco Sauce (optional)
1 1/2 cups cheddar, shredded - divide into 1 cup and 1/2 cup portions
1 egg
1/3 cup sour cream
INSTRUCTIONS:
1. Grease pie plate. Get a book or magazine
2. In medium sauce pan over med-high heat stir 2 1/2 cups water, corn mean, and salt, bring to a boil stirring frequently.
3. Reduce heat, simmer, stir and read (20-30 minutes)
TIP: Polenta is done when you can scrape the bottom of the pan and clean path remains- fairly thick.
4. Stir in butter, spread polenta into the pie plate making tall edges (shrinks when cooked)
5. Heat oven to 375F
6. Heat oil in large skillet on med-high heat, saute onion and bell pepper until tender (3 minutes)
7. Add tomatoes and cook off liquid- about 5 minutes, remove from heat
8. Stir in beans, corn, and 1 cup cheddar
9. Beat egg and sour cream in small bowl, stir into bean mixture
10. Spoon into polenta shell, cover with 1/2 cup cheese
11. Bake (35 minutes)
