Spicy Polenta Tamale

Ingredients:
1 (18oz) tube of cooked polenta
1 can (15oz) black beans, rinsed and drained
1 can (10oz) Enchilada sauce (I used El Paso, hot)
11 oz of frozen (thawed) or canned corn (rinsed and drained)
1 cup (4oz) soy cheese shreds (cheddar)
3 tbs Parsley flakes
1 tbs black pepper

Directions:
Heat oven to 375 degrees. Spray 8X8 baking dish with non-stick spray.

Cut Polenta into cubes. Mix all ingredients in a bowl and then pour into baking dish.

Back 30-35 minutes uncovered.

Review:
Eric loved this. I thought it was okay...tasted a little salty to me (I think that was the enchilada sauce). Anyway, it was extremely easy, so good last minute meal on weekdays.