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• 1 tube prepared polenta
• 15 oz can Pinto or Black Beans, drained
• 15 oz can unsweetened Corn Kernels, drained
• 1 cup Monterey Jack Cheese, shredded
• 1 cup 1/2 Mild Tomatillo Green Salsa
• 2 Tb fresh Cilantro, chopped
• 1/2 cup Half & Half

1. Preheat the oven to 375.
2. Dice the polenta into ½-inch cubes. Put the cubes into a 13×9-inch baking dish. Top with beans, corn kernels and half the shredded cheese.
3. In a medium bowl combine the salsa, cilantro and half and half. Pour the mixture over the ingredients in the baking dish and sprinkle the remaining cheese on top.
4. Bake covered at 375°F for 25-30 minutes. Let the casserole stand for a few minutes before serving.

Makes 10 servings.

Tags: vegetarian, summer, CSA

source: could be Six O'Clock Scramble by Aviva Goldfarb, could be Bob's Red Mill http://www.recipebridge.com/g/241/9085569/polentatomatillo-casserole