1 cup cornmeal
2 1/2 cups water
1 small onion, chopped
5 cloves garlic, minced
5 mushrooms, sliced
1-2 Tbsp chopped red pepper
1 can black beans, drained and rinsed
1 cup fresh spinach, rinsed and chopped
a few sprigs fresh parsley, chopped
cumin (about 1/2 tsp)
cayenne (dash in polenta, dash in filling)
cilantro (about 1/2 tsp - 1 tsp)
chili powder (about 1/2 tsp)
salt to taste
Combine cornmeal, cilantro, cayenne, and water in a saucepan, and whisk constantly over medium heat, until thick. Set aside.
Preheat oven to 365. Saute onion, garlic, mushrooms, and dry spices until onion is translucent. Add spinach, red pepper, parsley, until spinach is slightly limp. Mix in beans and remove from heat.
In the bottom of a small oiled casserole, (I used a glass loaf pan) spread 1/2 cornmeal mixture. Add sauteed veggies on top of that, and then spread rest of polenta (cornmeal mixture) over the veggies. Pour a few more tablespoons of water over the top. Bake for 35-40 minutes, or until the top polenta gets "crackley" and the edges start to brown.
Even with an oiled pan, this is going to stick, a lot. Just a warning. :)
This would be great with a faux cheez sauce. I was going to make some but I ran out of time before Majority Report came on.