Ingredients
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1 1/2 cups polenta
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1 small onion, chopped
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1 lb. kabocha squash, peeled and cut into 1-inch cubes
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1 15-oz. can diced tomatoes with chiles
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1 15-oz. can pinto beans, drained and rinsed
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1 cup frozen corn kernels, thawed
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Pinch of salt
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Cornmeal
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4 1/2 cups water
Directions
- To make Polenta Topping: Whisk together cornmeal, salt, and 4½ cups water to a boil until polenta is thick and stiff, stirring frequently remove from heat .
- Preheat oven to 375°F. Heat 2 tablespoons of oil in large saucepan over medium heat. Add onion, and cook 7 minutes, or until softened, stirring often. Add bell pepper, and cook 5 minutes more, stirring often
- Stir in squash, tomatoes . Cook 5 minutes, stirring occasionally. Stir in ½ cup water and salt. Bring mixture to a boil. Reduce heat to medium low, and simmer, partially covered, 10 to 15 minutes, or until squash is tender. Stir in beans and corn, and cook 5 minutes, or until slightly thickened, stirring occasionally.
- Coat 8- x 11-inch baking dish with cooking spray. Spoon squash mixture over polenta. Smooth polenta over top. Bake 30 minutes, or until heated through and top is lightly browned.
