Combine yellow corn meal and cold water in medium saucepan. Cook until slightly thickened. Spread in a sprayed 9 X 13-inch baking pan, making a crust. Bake in pan for 10 min at 450. Set aside.

Mexican polenta pie, continued:

In a large skillet brown:

soy crumbles (or lean beef)

onion, chopped

green pepper, chopped

olive oil

Add:

2 Splenda packets, or 1 T sugar (count WPA)

chili powder (adjust amount to taste)

cumin (adjust amount to taste)

garlic, chopped

salt and pepper

Then Add:

tomato paste

Ro-Tel tomatoes with green chiles

whole kernel corn (with some juice)

Let simmer for 10 minutes. Meanwhile, spread refried beans over the corn meal; Fill with tomato mixture and top with shredded Soy cheese (or ff cheese).

Bake for 20-25 minutes at 350 degrees.