One Bite Better: Spicy Polenta Pie

There are a few recipes I will make over and over and over again. And again. This is one of them. It has been around since the inception of 'Josh 'n Chelsea' and it's not going any where. It's delectable, and very easy. In fact, easy enough that I still had the energy and where with all to pull it together after an afternoon of shopping with Josh. An experience that often times leaves me frustrated, dissatisfied and down right grumpy. Don't misunderstand me. I love spending time with my husband, but shopping with Josh is like looking for meaning in a Vin Diesel movie. It's going to take a while.

Spicy Polenta Pie

serves 8

*This would be really nice in ramekins, each as an individual serving.

I just like this picture....

2 tablespoons olive oil

2 bunches scallions, whites and greens separated and thinly sliced

5 garlic cloves, minced

2 cans pinto beans, drained and rinsed

2 cans black beans, drained and rinsed

1 can diced tomatoes in juice

1 tub (16ounces) polenta, patted dry

1 packed cup cilantro leaves, roughly chopped

1 teaspoon hot sauce ( like Tabasco)

1 1/2 cups shredded Jack cheese (6 ounces)

Preheat oven to 400 degrees. In a large saucepan, heat oil over medium heat. Add white part of scallions and garlic. Season with salt and pepper. Cook until soft, 2 or 3 minutes.

Add beans, tomatoes with juice, and 1/2 cup of water. As you bring to a boil, mash some of the beans with potato masher to release the starch. Reduce to a simmer and cook until the mixture has thickened, 10 to 15 minutes.

Resist the urge to gobble at this point...

Slice polenta crosswise into 8 rounds and place them in the bottom of a 2 quart 6x12 baking dish (2 rows of 4). Remove bean mixture from heat. Stir in green part of scallions, cilantro and hot sauce. Season with salt and pepper. Pour bean mixture over polenta and top with cheese