Tex-Mex Polenta Pie

When we first became full-vegetarians I worried a little about future pregnancies. I knew how important nutrition was, specifically protein. After doing a LOT of reading. I felt much better. I already consumed on a daily basis almost as much as would be recommended during pregnancy. There is a huge difference between being a "junk food vegetarian" and eating a "whole foods plant based diet." Anyway, this is neither here nor there. I am going to attempt to add more of my favorite recipes to help out a couple of veggie friends that are expecting and want to add more variety to their recipe rotation. This is a very quick, warm, filling, great make-ahead meal.

(Picture below is the "pie" with filling, the top crust has not been added yet).

Ingredients:

Olive oil

2-3 fresh garlic cloves

1 medium yellow onion

1 pepper (any color)

1 can or approximately 2 cups black beans

1 can or 2 medium fresh diced tomatos

Corn - I use frozen (about 1/2 to 3/4 cup)

Polenta (can be purchased at health food stores in bulk, try to buy organic as most corn grown in the USA is genetically modified)

2 tablespoons of flour (for thickening of batter, can be omited for those needing gluten free

Lime juice (I like a heavy lime flavor so I use about 1/4 cup)

Cumin (1-2 teaspoons)

Salt (greatly depends on weather your beans and tomatoes were fresh or canned. Add slowly)

Instructions: (Everything is to your taste, modify seasonings to your liking)

Filling:

Dice the onion and pepper and mince your garlic. Saute in a couple of tablespoons of olive oil until translucent and soft. Add cumin. Add beans, tomatoes, corn, lime juice, salt. I then stir in a tablespoon or two of flour to help the filling thicken. Let filling cook on low while you prepare the crust.

Crust:

I am lazy, I usually microwave my polenta with water and leave it sit for about 5 minutes after it's done. I then "grease" my pie plate or casserole dish with olive oil and press half the "crust" down along the bottom and sides. Then I pour in the filling and "glop" the rest of the polenta down over the top smoothing it out the best I can. I like to garnish wish a dash of hot red pepper powder before baking.

Bake at 350 for 45 minutes (for a pie plate size) and longer for a deeper casserole. Keep an eye on the crust and when it is golden or a little browned you're ready!

This is great drizzled with a little extra lime juice or topped with salsa!