csa noms: corn and bean polenta bake

this week, i started using recipes from a low glycemic cookbook. lots of awesome stuff in here. however, as usual, i made some modifications. for this recipe, i also changed the title. it was originally called corn and bean tamale pie. but – since my father grew up in southern california – i know what a real tamale is. and while this is DELICIOUS, it ain’t a tamale.


1 onion, chopped

2 teaspoons minced garlic

2 green bell peppers, chopped

2 tablespoons olive oil

3 tablespoons cuman

3 medium tomatoes, chopped

1 (15 ounce) can black beans

2 ears of corn, kernels cut off of cob

1 tablespoon of fresh oregano

1/2 teaspoon salt

1/2 additional teaspoon salt (for polenta)

1/4 teaspoon of ground black pepper

1 cup uncooked coarse polenta

1 tablespoon whole grain flour

2 teaspoons baking powder

1 egg, lightly beaten

1/2 cup 2% milk

1 tablespoon melted butter

1/2 cup grated cheddar cheese



preheat oven to 425F.

saute onions, garlic and peppers in olive oil over medium high heat for 5 minutes. add cuman, oregano, salt, pepper, tomatoes, black beans and corn. turn heat down to medium low. cook, uncovered, for 10 minutes.

in a separate bowl, mix polenta, flour, salt, baking powder, egg, milk and butter to form a thick batter.

pour bean and corn mixture into a 9×13 glass baking dish. spoon polenta over top and spread evenly.

bake for 30 minutes. remove from oven. add cheese to top. continue to bake for additional 5 to 10 minutes.


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