Polenta and Pinto Bean Pie

Last night I tried a new recipe that I got from my SIL Sara for polenta and pinto bean pie.  This was a really simple, really good meatless dish.  Justin and I both really liked it.  Rebecca ate some, but was in a silly mood and wasn't that interested in eating.   And I'll assume it was completely coincidental that she threw up in the night :P  I think this was our 3rd time trying polenta.  I'm still not sure I like it that much.  It's pretty bland (maybe I should try the flavored kind) and it has an odd texture.  I think the texture is the biggest thing for me.  A bit too grainy.  The filling for this was really good.  I think I'd like it better if I used tortillas in place of the polenta or even just a few more layers of crushed tortilla chips.  I followed my SIL's advice and did two layers instead of one.  And I put a little bit of cheese between the layers.  I didn't add the green chilies...just too spicy for us.  I used a 7x11 dish.  I served it with white bean avocado dip, salsa and sour cream.  Overall a very good dish.  But maybe I'll substitute something for the polenta next time.

Polenta and Pinto Bean Pie

1 (16-oz) package pre-cooked polenta (I used plain, organic)
1 (16-oz) can pinto beans, drained and rinsed (organic)
1 (16-oz) jar tomato salsa or picante sauce (I used my home-canned salsa)
1 (4-oz) can mild green chilies, drained (I didn't add this)
1 Tbsp. chili powder (I didn't add quite this much)
Salt
Freshly ground black pepper (I didn't add any)
1 cup shredded cheese (I used sharp cheddar and mozzarella)
1/2 cup crushed tortilla chips (I used white corn)

Preheat the oven to 350. Cut the polenta into 1/2-inch thick slices. Arrange on the bottom of a lightly oiled 9 or 10 inch square baking dish. Set aside.

In a bowl, combine the pinto beans, salsa, chilies, and chili powder. Stir to combine. Season to taste with salt and pepper. Spread over polenta.

(I sliced my polenta thinner and made a layer of polenta, then half the bean-salsa mix, then cheese, then another layer of polenta, then bean-salsa mix.)

Top with the shredded cheese and tortilla chips. Cover and bake for 30 minutes. Uncover and bake for 10 minutes more to lightly brown the top.