Hot Tamale Pot Pie

Ingredients

• 15 oz black beans rinsed drained canned
• 3 tablespoons cilantro leaves fresh chopped
• 2 cloves garlic finely chopped
• 1 teaspoon ground cumin 
• 2 oz monterrey jack cheese shredded
• 2 tablespoons olive oil 
• 1 cup onion chopped
• 0.3 teaspoon pepper 
• 1 lb polenta refrigerated cut into 1/4-inch slices
• 0.5 teaspoon salt 
• 2 oz sharp cheddar cheese shredded
• 1 lb chicken breast boneless skinless cut into 1-inch pieces
• 1 cup salsa verde green

Equipment

• bowl
• frying pan
• oven
• baking pan
• aluminum foil
• slotted spoon
• glass baking pan

Directions

1. Heat oven to 400F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray.
2. In 12-inch nonstick skillet, heat 1 tablespoon of the oil over medium-high heat. Cook chicken, salt and pepper in oil 8 minutes, stirring occasionally, until chicken is no longer pink in center.
3. Remove with slotted spoon to bowl. In same skillet, heat remaining 1 tablespoon oil over medium heat. Cook onion in oil 3 minutes, stirring occasionally, until tender.
4. Add garlic and cumin; cook and stir 1 minute.
5. Return chicken to skillet. Stir in beans, salsa and 2 tablespoons of the cilantro.
6. Heat to boiling; remove from heat. Spoon into baking dish. Arrange sliced polenta over hot chicken mixture.
7. Sprinkle evenly with cheeses and remaining 1 tablespoon cilantro. Cover with foil; bake 20 minutes. Uncover; bake 5 minutes longer or until thoroughly heated and cheese is melted.