From Everyday Food magazine.
2 Tbsp oil
2 bunches green onions, white and green parts separated and thinly sliced
4 cloves garlic, minced
coarse salt and ground pepper
2 cans pinto beans, drained and rinsed
2 cans black beans, drained and rinsed
1 can petite diced tomatoes, undrained
1 tube polenta, patted dry
1 cup (packed) cilantro
1/2 tsp Tabasco
1 1/2 cups shredded pepper jack cheese (or Monterey Jack)
Preheat oven to 400.
In large saucepan, heat oil over medium heat and add the white part of green onions and garlic. Season with salt and pepper. Cook until softened, 2-3 minutes. Add beans, tomatoes (with juice) and 1/2 cup water. Bring to a boil, slightly mashing the beans with back of spoon. Reduce to a simmer and cook until thickened, about 10 minutes.
Meanwhile, brush 2 deep dish pie plates with 1/2 tsp oil. Slice polenta crosswise into 16 rounds. Place 8 in each pie plate.
Remove bean mixture from heat. Stir in green part of the onions, cilantro and Tabasco. Season with salt and pepper.
Spoon on top of polenta. Cover with shredded cheese and bake 15-20 minutes at 400. Let stand a few minutes before serving. If desired, garnish with more cilantro and serve with salsa.