Vegan Tamale Casserole

What you need:

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)
water

What you do:

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.

Preparation Time:

1 hour prep, 1 hour

Cooking Time:

Servings:

6-12

Recipe Category:

Mexican Casseroles