1 lb. ground beef 1-1/2 tablespoons chili powder 1 tablespoon ground cumin 16-oz bottle spicy salsa 15 – 16 oz can refried black beans 14½ oz can chicken broth ½ cup chopped fresh cilantro 2 – 1lb rolls prepared polenta, sliced into 1/3-inch-thick rounds 3 cups shredded sharp cheddar cheese Sauté beef in heavy large pot over medium-high heat until no longer pink, breaking up meat with back of fork, about 3 minutes. Add chili powder and cumin; stir 1 minute. Add salsa, beans and broth. Simmer until mixture thickens, about 10 minutes. Mix in ¼ cilantro; season with salt and pepper. Oil 13x9x2-inch glass baking dish. Place half of polenta in dish. Top with sauce and 1½ cups cheese, then remaining polenta, cheese and cilantro (Can be made 1 day ahead. Cover with foil; chill). Preheat oven to 350°F. Bake freshly assembled pie, uncovered until heated through and sauce bubbles, about 25 – 30 minutes. Or bake refrigerated pie, covered 20 minutes, then uncover and bake until heated through about 25 – 30 minutes. Conejo Valley Adult School… Cooking Instructor, Lisa Scott -adapted from an epicurious.com recipe