1 polenta roll (sometimes found in the produce section of the supermarket)
1 15-oz can pinto beans
1 cup mexican cheese blend
1 ear corn (or 1/2 cup frozen corn), kernels shucked off the cob
1/2 cup salsa
1/2 tsp salt
1 tsp chili powder
1 tsp cumin
1/4 tsp cayenne pepper
cilantro, sour cream and additional salsa for serving
Grease a 10-inch cast iron skillet (or 9-inch square pan) with a little olive oil. Set aside. Preheat oven to 350.
In a large bowl combine the corn kernels, salsa, pinto beans (and their juice---just dump the can in) and spices. Stir well to combine.
Slice the polenta into 1/4th inch slices. Cover bottom of skillet with overlapping slices. Pour bean mixture on top. Top with cheese.
Cover and bake for 15 minutes then remove and bake for an additional 15 minutes uncovered. Serve with minced cilantro, sour cream and salsa.