Corn And Black Bean Polenta

Serves 6


   Two popular foods team together in a tasty casserole for a side dish or main course.


Basic Polenta

1 cup cooked corn, cut from 2 ears, or 1 cup frozen corn, thawed

1 can (15 ounces) black beans, rinsed, drained, and patted dry with a

   paper towel

1 cup chopped red bell pepper 1 can (8 ounces) tomato sauce

2 cups firmly packed, grated Monterey Jack cheese

Light sour cream, for topping


Preheat oven to 350 F. Make polenta and turn it into a lightly oiled or sprayed 7 1/2- by 11 3/4-inch glass baking dish. Add a layer of corn on top of the polenta, then a layer of beans, and a layer of peppers. Pour tomato sauce over and sprinkle with cheese. Bake, uncovered, until polenta is firm and bubbly, about 30 minutes.


Let stand 5 to 10 minutes. Cut into squares and serve immediately. Pass sour cream in a bowl.