1 tube prepared polenta
15 ounces black beans, drained
15 ounces corn kernels, drained
1 cup shredded monterey jack cheese
1 1/2 cups tomatilla salsa
2 tablespoons cilantro, chopped
1/2 cup greek yogurt
Preheat oven to 375 degrees. Dice polenta into 1/2 inch cubes. Put the cubes into a 13x9x2 inch baking dish. Top with the beans, corn, and half the cheese. In a medium bowl, combine the salsa, cilantro, and yogurt. Pour the mixture over the ingredients in the baking dish. Sprinkle the remaining cheese on top. Bake, covered, for 35 to 40 minutes.
*I bought the polenta, beans, and tomatilla salsa at Trader Joe's because they had the best prices in my area and all the items were gluten free. I used frozen corn which I thawed before preparing.
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