1 1/2 cups yellow cornmeal
3 1/2 cups water
1 can pinto beans
1 cup frozen corn
2 roasted red pepper, chopped (from jar, packed in oil)
Combine water and cornmeal in large saucepan. Cook over medium heat until thick, about 7-10 minutes. Add beans, corn, and peppers to pot and stir to combine. Spray large skillet with cooking spray. Drop polenta mixture by large ladleful onto skillet. Cook until golden, about 4 minutes on each side. Repeat with remaining batter. Serve with your favorite salsa.