Ingredients (use vegan versions):

• 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)
  
• salsa
  
• cooking spray
  

Directions:

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.

Serves: 4

Preparation time: 30 minutes