Recipe: Veggie Tamale Pie Casserole - Marla Meridith

Ingredients

• 2 cups medium ground cornmeal (polenta)
• 6 cups low sodium vegetable broth
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• 1 onion, diced
• 1 green bell pepper, diced
• 1 green zucchini, diced
• 1 yellow zucchini, diced
• 2 teaspoons ground cumin
• 1 teaspoon chipotle powder
• 1/2 teaspoon ground cinnamon
• juice from 1/2 lime
• 1 tablespoon brown sugar
• 1 (16 ounce) can chickpeas, drained
• 1 (28 ounce) can diced fire roasted tomatoes
• 2 tablespoons chopped fresh cilantro
• 1 bag (7.5 ounces) mixed shredded cheddar cheese or Mexican blend cheese
• garnish with chopped fresh cilantro and diced green onion