2 cups cream style canned corn 3 Egg Replacer product equivalents
1 small can diced green chilies ¼ cup canola or olive oil
2 cups diced canned or fresh tomatoes ½ to 1 package Taco Seasoning
8 oz. can tomato sauce ¼ tsp cumin
1½ cup sliced black olives 1 tbsp. salt
1 large onion, finely chopped ½ cup milk (non-dairy)
1 green bell pepper, finely chopped 1 cup crumbled vege-burger
1½ cup yellow polenta (coarse cornmeal)
Combine all ingredients and pour into a greased 9 x 13 casserole dish. Bake at 325 degrees for 2 hours or more as needed until top is firm and solidified (cover for first hour then uncover for second hour). like to make and bake this a day ahead and reheat in oven (covered) so it will slice and hold squares shapes for serving. Note: For crumbled vege-burger, purchase a commercial vegetarian burger product canned or frozen.
YIELD: 8-10 servings.