By Jenna Weber

It’s back-to-school time already! I can’t even believe it. Where did summer go?! Now is the time to use up all that fresh sweet corn, and I have a few great recipes that feature it today! Try the tamale pie for a back-to-school treat. It takes only about 15 minutes to throw together and is a big favorite of kids and grown-ups alike. And get out of your comfort zone a little by trying farro risotto! You’ll fall in love with its pleasing chew and hearty depth of flavor. Let’s soak up all summer has to offer now; fall is on its way!

Grocery list
1 polenta roll (sometimes found in the produce section of the supermarket)
One 15-oz. can pinto beans
Mexican cheese blend
Salsa
Chili powder
5 ears corn
Cumin
Cayenne pepper
Cilantro
Sour cream
1 lb. carrots, peeled and chopped
1 large knob fresh ginger
2 shallots
2 quarts vegetable or chicken broth
Ground coriander
Olive oil
3 green onions
1 cup dry farro
1 lb. sliced mushrooms
1 large wedge goat’s milk Gouda cheese (or Parmesan)

Quick and Easy Tamale Pie
This version uses polenta crust for a easy, delicious twist!

Serves 4

1 polenta roll (sometimes found in the produce section of the supermarket)
One 15-oz. can pinto beans
1 cup Mexican cheese blend
1 ear corn (or 1/2 cup frozen corn), kernels shucked off the cob
1/2 cup salsa
1/2 tsp. salt
1 tsp. chili powder
1 tsp. cumin
1/4 tsp. cayenne pepper
Cilantro, sour cream, and additional salsa for serving

1. Grease a 10-inch cast-iron skillet (or 9-inch square pan) with a little olive oil. Set aside. Preheat oven to 350.

2. In a large bowl combine corn kernels, salsa, pinto beans (and their juice—just dump the can in), and spices. Stir well to combine.

3. Slice polenta into 1/4-inch slices. Cover bottom of skillet with overlapping slices. Pour bean mixture on top. Top with cheese.

4. Cover and bake for 15 minutes, then remove and bake for an additional 15 minutes uncovered. Serve with minced cilantro, sour cream, and salsa.

Next page: Carrot Ginger Soup