Polenta, Bean And Pasta Casserole - cooking recipe

Ingredients

1/2 c. cornmeal
1/2 c. cold water
1 1/2 c. boiling water
1/2 c. corn
1/4 c. wheat germ
1 green pepper, chopped
4 scallions, chopped
1 tsp. olive oil
1/4 tsp. herbal salt substitute
2 oz. white cheese, shredded
4 oz. uncooked mostaccioli pasta
2 c. black-eyed or kidney beans
1 1/2 c. salsa or tomato sauce

Preparation

In saucepan, stir together cornmeal and cold water.
Slowly whisk in boiling water.
Bring to boil and stir over medium heat for 10 minutes or until thick. Stir in corn and wheat germ.
Spread mixture in greased 10 x 10-inch or 9 x 13-inch casserole evenly over the bottom.
Refrigerate.