POLENTA PIE
Polenta
(Tip: You can substitute store-bought prepared polenta; much quicker;
follow pkg directions) 1 c. yellow cornmeal
1 c. water
2 1/2 c. vegetable broth
Filling
2 tsp. olive oil
1 onion, chopped
1 green bell pepper, chopped
1 large tomato, chopped
1 can (14 1/2 oz) red kidney beans, rinsed & drained
1 c. drained canned Mexican-style corn
1 c. reduced-fat sour cream
1 egg
1 c. (4 oz.) shredded reduced-fat Monterey Jack cheese

To make the polenta:
In a large bowl, mix the cornmeal and water.
In a medium saucepan, bring the broth to a boil. Gradually add the
cornmeal mixture, stirring constantly with a wooden spoon. Cook,
stirring constantly, for 25 to 30 min., or until the mixture thickens
and begins to pull away from the sides of the pan. Coat a 9" pie
plate with nonstick spray. Spread the polenta over the bottom & sides
of the plate.

To make the filling:
Preheat oven to 350°. Warm the oil in a large nonstick skillet over
medium-high heat. Add the onion & pepper. Cook, stirring frequently,
for 4 to 5 min., or until tender. Stir in the tomato, beans, & corn.
Cook for 2 min., or until heated through. In a small bowl, combine the
sour cream, egg & cheese. Stir into the tomato mixture. Spoon into
the polenta shell. Bake for 15 to 20 min., or until the mixture is
bubbly.