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Another of my own recipes! This is pretty scalable, depending on 1) how big your baking dish is, and 2) how many people you're feeding. I kinda eyeballed the quantity of black beans and the quantity of salsa I used.
Easy Polenta Mexibake
1/4 c. butter
2 tbsp. extra virgin olive oil
2 cups milk
1 cup veggie broth or water
1-1.25 c. polenta
2-3 cups cooked black beans (1-2 cans; adding other beans, like pintos, would also work well here)
1-2 cups salsa
1 cup cheddar cheese
Heat milk and water up to near-boiling in a medium saucepan on the stovetop. Pour polenta in in a steady stream while whisking constantly. Lower the heat to a simmer; continue to stir polenta frequently to smooth out lumps. Once polenta is cooked, smooth half of it in the bottom of a glass Pyrex baking dish (I used my 9x11, you could use a 9x9 and just make multiple layers, if you like), using a spatula. Smooth a layer of black beans over the polenta, then cover the beans with half of the salsa. Add the other half of polenta and smooth it over the beans. Add the remaining salsa on top of the polenta, then sprinkle the top evenly with the cup of cheddar cheese. Cover with foil. Bake in a 375 degree oven for 30 minutes, then turn the heat up to 425, remove the foil, and cook for another 15 minutes.
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