Vegan Tamale Casserole
1 cup lentils, rinsed
2 cups water
1 (28 ounce) can tomato sauce
1 14 ounce) can diced or petite diced tomatoes
1 small can (4 ounces) green chilies
1 (14 ounce) can black beans, rinsed
8 ounces frozen corn or 14 ounces canned corn, drained
1 medium or large onion, chopped
cumin, to taste
onion powder, to taste
garlic salt or garlic powder, to taste
oregano, to taste
2 cups cornmeal grits (polenta)
1. Combine lentils and water in saucepan and bring to boil. Stir, cover and reduce heat and simmer 30 minutes. Preheat oven to 350 degrees F.
2. In a large mixing bowl, combine lentils, tomato sauce, tomatoes, chilies, beans, corn, onion, and spices.
3. Bring 5 cups water to boil in a saucepan. Mix polenta in 1 1/2 cups cold water. When water in saucepan starts to boil, slowly stir in polenta and water mixture. Reduce heat to medium, continue to stir until polenta thickens.
4. Pour lentil/tomato mixture into 9 x 13 pan. Pour polenta on top, spreading to cover. Bake about 1 hour, to heat through.