Mexican Polenta Pie

• 14 cup cornmeal
• 2 cups water
• 14-12 teaspoon salt
• 1 egg, beaten
• 1 (15 ounce) can hot chili beans, drained
• 34 cup shredded monterey jack pepper cheese
• 13 cup crushed corn chips or 13 cup tortilla chips
• sour cream
• black olives
• shredded cheddar cheese

1. Grease a 9-inch pie plate and set aside.
2. In a saucepan, mix together the cornmeal, water and salt; heat to boiling, stirring constantly.
3. Lower heat to medium; cook about 6 minutes, stirring frequently, until mixture is very thick; remove from heat.
4. Quickly stir in egg; let stand 5 minutes.
5. Spread cornmeal mixture into pie plate.
6. Bake in a 375F oven, uncovered, for 15 minutes.
7. Spread the beans over the cornmeal mixture.
8. Sprinkle with pepper jack cheese and corn chips.
9. Bake, uncovered, for about 20 minutes or until center is set.
10. Let stand 5 minutes before cutting.
11. If desired, garnish with sour cream, black olives, and shredded cheddar cheese.

cornmeal, water, salt, egg, hot chili beans, shredded monterey jack pepper cheese, corn chips, sour cream, black olives, cheddar cheese

Taken from www.food.com/recipe/mexican-polenta-pie-142113 (may not work)