Enchilada polenta pie for crockpot

 This was fantastic. This is probably the best polenta dish I have had and it is very easy to make. I found this in an old book from a thrift store. Serves 4. I altered it a bit as far as the spice goes:

Ingredients

1 spritz of olive oil

1 small onion, chopped

1 and 1/4 cup plain cornmeal

1 teaspoon of salt

1/2 teaspoon of chili powder

4 cups of boiling water

1-2 cups of chunky salsa or picante sauce of choice (I did 1)

1-2 teaspoons of Taco seasoning (depending on your taste)

1 can (15 ounces) of pinto beans drained and rinsed (about 1&1/2 cups)

1 and 1/2 cups of frozen corn, thawed

1 tablespoon of can diced green chilies 

1-2 tablespoons chopped purple onion

1-2 tablespoons sliced black olives

optional : vegan cheese, cilantro

Directions:

1. Saute the onion and cook until soft (and a bit brown if desired)

2. Place onion in 3&1/2--4 quart crockpot. You can oil the crockpot a bit first. Then add the boiling water. Add the cornmeal, salt, and chili powder. Stir well until nicely combined. Cook on low for 6-8 hours. (I did 6).

3. Mix beans, salsa, taco seasoning, corn, chilies, purple onion, black olives in a bowl.  Thirty to 60 minutes before serving spread this on top of the cooked corn meal. Top with cheese if desired. Cover and continue cooking on low until nice and hot .