1/2 cup dry polenta or corn grits
1/4 cup grated sharp Cheddar cheese
1 1/2 tsp vegetable oil
3 cloves garlic, minced
1 medium onion, diced
1 small zucchini, diced
1/2 medium red, yellow, or orange bell pepper, diced
1 TBS chili powder
1 tsp ground cumin
1 tsp dried oregano
1 15-oz. can pinto beans, rinsed and drained
1 14.5-oz. can tomato purée
1/2 cup frozen corn kernels
2 tsp brown rice flour (you can substitute corn starch)
salt & pepper to taste
Preheat oven to 375°F. Bring 2 cups water to a boil in saucepan. Stir in polenta, reduce heat to medium, and simmer 30 minutes, stirring often. Stir in cheese. Set aside.
Filling: Heat oil in skillet over medium heat. Add garlic and onion, and cook 5 minutes. Add zucchini, bell pepper, chili powder, cumin, and oregano. Cook 5 minutes more.
Stir in beans, tomato purée, and corn. Mix rice flour with ı/4 cup cold water; stir into zucchini mixture. Cook 3 minutes, or until mixture thickens slightly. Season with salt and pepper, if desired.
Spread Filling into 8-inch-square baking pan. Spread Topping over Filling. Place casserole on baking sheet. Bake 40 minutes, or until filling bubbles and top is golden. Let stand before serving.