Mexican Polenta Bake

Source: Better Homes & Gardens (slightly modified)
Makes 6-8 servings

½ cup chopped onion
1 green pepper, chopped
3 cloves garlic, chopped
oil for frying
12-16 oz. soy crumbles
2 TB chili powder
1 TB cumin
15 oz. can black beans, drained & rinsed
15 oz. can diced tomatoes
1 cup salsa
18 oz. tube polenta, sliced
2 cups shredded cheddar
sliced green onions to top

1. Preheat oven to 375
2. In large skillet, saute onion, garlic, & green pepper in oil; stir in “beef,” chili powder, & cumin and let simmer a little; stir in beans, tomatoes, & salsa and let simmer 15 minutes
3. Place polenta slices in oiled 13 x 9 baking dish; sprinkle 1 cup cheese on top; top with “beef” mixture; sprinkle remaining cheese & green onions
4. Cover & bake 35 minutes or until bubbly; let stand 10 minutes before serving