What's for Dinner: Veggie Tamale Pie

Recently, a coworker told me that she and her hubby made a resolution to eat one meatless meal a week.  Here's a recipe from Vegetarian Times for a dish that's so hearty you won't miss the meat.  Bill & Patrick, die hard meat eaters, loved this!

Veggie Tamale Pie

TOPPING
1/2 cup dry polenta or corn grits (I used polenta)
1/4 cup grated sharp Cheddar Cheese

FILLING
1 1/2 tsp. vegetable oil
3 cloves garlic, minced
1 medium onion diced
1 small zucchini, diced
1/2 bell pepper (I used orange), diced
1 TBSP chili powder
1 tsp. ground cumin
1 tsp. dried oregano (Mexican, if available)
1 15 oz. can pinto beans, rinsed and drained
1 14.5 oz. can tomato puree
1/2 cup frozen corn kernels
2 tsp. brown rice flour (I didn't have this so I used whole wheat flour instead)

1.  To make Topping:  Preheat oven to 375F.  Bring 2 cups water to a boil in saucepan.  Stir in polenta, reduce heat to medium and simmer 30 minutes (I found it took only 15 minutes to get a really thick consistency), stirring OFTEN.  Stir in cheese and set aside.
2.  To make Filling:  Heat oil in skillet over medium heat.  Add onion and cook for 3 minutes, then add garlic and cook for 2 more minutes.  Add zucchini, bell pepper, chili powder, cumin, cumin, and oregano.  Cook 5 minutes more.
3.  Stir in beans, tomato puree and corn.  Mix flour with 1/4 cup cold water; stir into zucchini mixture.  Cook 3 minutes, or until mixture thickens slightly.  Season with salt and pepper, if desired.
4.  Spread Filling into 8" square baking dish.  Spread Topping over Filling.
5.  Place casserole on baking sheet.  Bake 40 minutes, or until filling bubbles and top is golden.  Let stand before serving.
Serves 6 at 195 calories per serving

Variations:   Next time I make this, I'll add a small can of chopped green chiles (preferable hatch) and maybe substitute hominy for the corn, because I just really like hominy.