* 1 1/2 cups yellow cornmeal
* 1 Tbs. chili powder
* 3/4 tsp. salt
* 3 Tbs. olive oil, divided
* 1 small onion, chopped (about 1 cup)
* 1 large red or yellow bell pepper, cut into 1-inch dice (about 1 cup)
* 1 lb. delicata or other squash, peeled and cut into 1-inch cubes (about 2 cups)
* 1 15-oz. can diced tomatoes with chiles
* 2 cloves garlic, minced (about 2 tsp.)
* 1 tsp. ground coriander
* 1 tsp. ground cumin
* 1/2 tsp. salt
* 1 15-oz. can pinto beans, drained and rinsed
* 1 cup frozen corn kernels, thawed
# To make Polenta Topping: Whisk together cornmeal, chili powder, salt and 4 1/2 cups water in double boiler, or in large metal bowl over barely simmering water. Cook 40 minutes, or until polenta is thick and stiff, stirring 3 or 4 times. Remove from heat.
# To make Filling: Preheat oven to 375F. Heat 2 Tbs. oil in large saucepan over medium heat. Add onion, and cook 7 minutes, or until softened, stirring often. Add bell pepper, and cook 5 minutes more, stirring often.
# Stir in squash, tomatoes, garlic, coriander and cumin. Cook 5 minutes, stirring occasionally. Stir in 1/2 cup water and salt. Bring mixture to a boil. Reduce heat to medium low, and simmer, partially covered, 10 to 15 minutes, or until squash is tender. Stir in beans and corn, and cook 5 minutes, or until slightly thickened, stirring occasionally.
# Coat 8x11-inch baking dish with cooking spray. Spread 2 cups polenta over bottom of prepared dish. Spoon squash mixture over polenta. Smooth remaining polenta (about 2 1/2 cups) over top.
# Score casserole into 6 squares with knife. Brush top with remaining 1 Tbs. oil. Bake 30 minutes, or until heated through and top is lightly browned.