Tamale Pie

1 c polenta
2 c vegetable broth
1/4 c water
12 oz Morningstar Farms Burger Style Recipe Crumbles (or Boca equivalent)
1 c onions, chopped
1 bell pepper, chopped
1 T olive oil
4 t chili powder
4 cloves garlic
1 t salt
1 t black pepper
6 oz can tomato paste
1 c Rotel tomatoes (I use the whole can)
2 cups white corn (1/2 bag frozen or 1 can)
1.5 c canned black beans, rinsed
2 c shredded fat-free cheddar cheese (or vegan cheese)

Preheat oven to 350. Spray a 9x13 casserole pan with Pam.

Bring water and broth to a boil. Stir in polenta, and whisk until fairly thick and most lumps are gone (just a few minutes.) Spread into bottom of casserole pan and set aside.

Heat olive oil in a large skillet. Saute onion and green pepper until starting to brown. Add soy crumbles and stir constantly (add water if it starts to stick.) Add chili powder, garlic, salt, and pepper and mix well. Add tomato paste, Rote, corn, and black beans. Stir together thoroughly. (This will be thick.)

Spread over the cornmeal crust and top evenly with cheese. Bake 20-25 minutes at 350.

(Note: You may have to adjust your water content when making the polenta, depending on how coarsely ground it is. The more finely ground, the less water you will need.)

I think I recall that 8 servings are 6 pts each.