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Number of Servings: 4

Serving Size:

Preptime: 15 minutes prep., 30 to 35 minutes baking, 10 minutes sittin

Category: Dinner

Source: "Moosewood Restaurant New Classics", Moosewood Collective

Preheat oven to 350 degrees. Lightly oil a 10-inch cast-iron skillet or an 11-inch baking dish. Empty the beans and their juice into a large bowl and mash with a potato masher. Add the corn, salsa, cumin, oregano and salt and mix thoroughly. Set aside. Slice 12 ounces of the packaged polenta roll into 1/4-inch-thick rounds. (Refrigerate the remainder for another use.) Arrange the rounds in the prepared skillet or baking dish slightly overlapping one another. Spoon the bean mixture evenly over the polenta, sprinkle on the cilantro, and top with the grated cheese. Cover and bake for 15 minutes, and then uncover and bake for about 15 more minutes, until the beans are bubbling and hot. For a crisp, golden topping, place under the broiler for 2 to 3 minutes. Let sit for 10 minutes before serving.