This is so delicious and easy!
It's pretty frugal, but if you want to go even further, you can make your own polenta much cheaper than the ready-made kind!
“Moosewood Restaurant New Classics”
•1 15-ounce can pinto beans with liquid
•1/2 cup fresh or frozen corn kernels
•1/2 cup salsa
•1 teaspoon ground cumin
•1/2 teaspoon dried oregano
•1/4 teaspoon salt
•12 ounces prepared polenta
•3 tablespoons chopped fresh cilantro (optional)
•1 cup grated sharp Cheddar cheese
1. Preheat the oven to 350 degrees F. Lightly oil a 10-inch cast-iron skillet or an 11-inch baking dish. Set aside.
2. Empty the beans into a large bowl, and mash with a potato masher or fork. Add corn, salsa, cumin, oregano and salt. Mix and set aside.
3. Slice the polenta roll into 1/4-inch-thick rounds. Arrange the rounds in the skillet, slightly overlapping. Spoon the bean mixture over the polenta, and sprinkle on the cilantro and cheese.
4. Cover and bake for 15 minutes, and then uncover and bake for15 minutes more, until the beans are bubbling and hot. For a crisp topping, place under the broiler for 2 to 3 minutes. Let sit for 10 minutes before serving.
I've also added cooked cubed/shredded chicken and/or cooked rice to this dish!