*by the way, this is gluten free, and one of my favorites. I kind of make it a lot - I'm so surprised it's not already on this blog that I actually just went and double-checked and wouldyabelieve, nope, it's not. So here you go!
1) Mix together in 2 qt. saucepan:
1 c. cornmeal
1/2 tsp. each salt & sage
1/4 tsp. black pepper
3 cups cold water
Cook, stirring constantly, until very thick. Pour into greased 9x13 baking dish. Bake at 425 for 20 minutes.
While polenta is baking, heat a large skillet over medium-high heat (no need to get your mis-en-place beforehand, just chop as you go). Add to skillet in this order:
2 Tbsp. olive oil
2 cups frozen corn kernals, defrosted (I like the roasted kind from TJ's) or a can of corn, drained
4 cloves garlic, pressed or chopped
1 green chile pepper or 2 jalapenos (how do you do an N with a ~ on a laptop??), seeded and chopped. Saute about 3 minutes.
2 small zucchini, diced
1 large onion, chopped
salt and pepper to taste
2 tsp. chili powder
Cook 7-8 minutes.
1 14-oz. can stewed tomatoes or salsa,
and heat through.
When polenta comes out of oven, let it hang out for a while - 10 minutes? Then spread skillet mixture over polenta in baking dish. Top with:
2 c. shredded cheddar cheese
Bake for 10 minutes at 425. Optional but pretty: sprinkle finished dish with chopped green onions (about 1 T.) and cilantro (about 1 T.).
SO --> that is how you do the vegetarian version. To add carne asada, I think I just got a package of it from TJ's, not sure of the size, and sauteed it until brown in another skillet or maybe in the same skillet before I did the olive oil/corn/garlic/chile part, then set it aside and stirred it back in when I stirred in the tomatoes/salsa.
Have fun and let me know how it turns out if you try it!
By the way, this is a good one to bring to church potlucks. :)