Tamale Pie With Black Bean Salsa

Sort of a polenta with salsa topping. Sounds good--and it's very healthy, too.

• Ready In: 45 mins
• Serves: 6

Ingredients

• Pie

• 1 1⁄2 cups cornmeal
• 2  cups water
• 2  cups vegetable broth
• 1⁄2 cup green bell pepper, chopped
• 1⁄2 cup red bell pepper, chopped
• 1⁄2 cup  chopped onion
• 1  garlic clove, minced
• 1  cup corn
• 1 (4 ounce) can mild green chilies
• 1  chipotle chile in adobo, minced

• Salsa

• 15  ounces black beans, rinsed and drained
• 1  large tomatoes, chopped
• 1⁄2 small onion, chopped
• 1  dash cayenne pepper (optional)
• 1  dash cumin
• 1  dash chili powder
• 1⁄2 chipotle chile in adobo, minced
• 2  chopped  tomatillos

Directions

1. Mix all pie ingredients except for corn meal. Bring to a slight boil and slowly whisk in corn meal.
2. Continue to whisk and as it thickens, stir constantly till a spoon will stand up straight in it.
3. Pour into an 8x8 casserole dish and let it set while you make the salsa.
4. Mix all salsa ingredients together in a bowl. Serve on top of the tamale pie.