Adapted from 'Quick Fix Vegetarian', by Robin Robertson. This took maybe 10 minutes to throw together, and we had plenty of leftovers.
1 package polenta
1 can pinto beans, drained
16 oz salsa (I used half salsa, half homemade enchilada sauce from Kelli's Amazing Enchilada Adventure)
1 veggie sausage, diced (optional)
1 can diced green chilies, drained (optional)
1 cup frozen corn (optional)
a few dashes cumin
1 teaspoon chili powder
1 cup soy or regular cheddar cheese (optional)
3 or 4 handfuls crushed tortilla chips
Slice the polenta 1/2 inch thick and lay the slices in the bottom of a baking dish. Top with frozen corn. Mix the beans, salsa, sausage, chilies, cumin and chili powder together and spread that on top of the corn. Top with cheese, if using, and top that with tortilla chips. Bake for 30 minutes and 350 degrees.
Note: I buy polenta pre-packaged at New City Market, where it's relatively cheap. To make this recipe even cheaper, you could microwave your own polenta and/or sub more crushed tortilla chips or corn tortillas for that bottom layer. The sausages can also get expensive, but you could always roll your own.
