Three Sisters Casserole - cooking recipe

Ingredients

Polenta Topping
1 1/2 cups yellow cornmeal
1 tablespoon chili powder
1/2 teaspoon salt
Filling
2 tablespoons olive oil, divided
1 small onion, chopped
1 large red bell pepper, chopped
1 lb kabocha squash, peeled and cut into 1-inch dice
1 (15 ounce) can diced tomatoes with green chilies
1 (15 ounce) can pinto beans, rinsed and drained
1 cup frozen corn kernels, defrosted
2 garlic cloves, minced
1 teaspoon ground coriander
1 teaspoon ground cumin
salt

Preparation

Polenta Topping:
Whisk together cornmeal, chili powder, and salt with 4.5 cups water in a large double boiler. Cook 40 minutes, or until polenta is thick and stiff, stirring 3 or 4 times. Remove from heat.
Filling:
Preheat oven to 375\u00b0F Heat 1 tbs oil in large saucepan over medium heat. Add onions and cook until softened. Add bell pepper and cook 5 minutes more, stirring often.
Stir in squash, tomatoes, garlic, coriander, and cumin. Cook 5 minutes stirring occasionally. Add 1/2 cup water and some salt, bring mixture to a boil. Reduce heat and simmer, partially covered, for 10 to 15 minutes or until squash is tender. Stir in beans and corn and cook 2-3 minutes more, until slightly thickened.
Coat a 9x11 baking dish with cooking spray. Spread 2 cups of the polenta over the bottom of the dish. Spoon filling over the polenta. Smooth remaining polenta over the top.
Score the top of the casserole into 6 squares and brush the top with the remaining tablespoon of olive oil.
Bake 30 minutes, or until heated through and the top is lightly browned.