1 1/2 cups organic polenta

2 cups water
1 pinch sea salt

Topping

1 Tablespoon Extra Virgin Olive Oil
1/2 cup onion, finely diced
1/2 cup green bell pepper, diced
1/2 cup red bell pepper, diced

1 ts each cumin and chillie powder
350g peeled tomatoes 
1 cup organic sweet corn, fresh or frozen
1 c cooked Pinto Beans or Black Turtle Beans, drained

Directions

Bring the water to a boil. Whisk in the polenta and salt, stirring constantly until it thickens. Cover, reduce the flame and simmer 10 minutes.

Preheat the oven to 375°. Evenly spread the polenta on the bottom and sides of a pie plate. Set aside.

Heat the oil in a medium skillet and sauté the onion for 1 to 2 minutes. Add the peppers and sauté another 2 to 3 minutes. Add spices, beans, tomatoes, and corn. Simmer for 5 minutes.

Pour the bean and tomato mixture over the polenta and evenly spread it out. Bake 30 to 35 minutes. Remove and allow to cool for 5 minutes before slicing.

Yields 1 pie, 2 slices per person