Polenta Pie-Esselstyn 4 servings

Preheat over to 400F. Line a 9" pie pan with parchment paper. Bring 3 cups water to a boil in a large saucepan. While whisking continuously, slowly add to the cornmeal and reduce the heat to low. Keep stirring until all the lumps are gone. Add the garlic, powder, onion powder, 1/2 teaspoon of the cumin, the cayenne and stir unitl the polenta is thick and has no lumps at all, about 15 minutes. Shape the polenta into the lined pie pan using the back of a spoon or your fingers. It should be about 1/4 - 1/2" thick allover. Into the newly formed "pie Crust" add the fresh spinach as the bottom layer. On top of the spinach add the pinto beans. In a small bowl, combine the onions, bell peppers, corn shili powder, Tex-Mex seasongin, remaining 1 teaspoon of cumin, green chilies(if using), and jalapeno(if using) and toss. On top of the beans, add the vegetable filling from the bowl. On top of it all, pour the enchilada Sauce and salsa. Bake for 50 minutes. Serve warm with more salsa, enchilada sauce, if desired, and a heaping salad and greens alongside. For Tex-Mex seasoning: Combine all spices and mix well. For Enchilada Sauce: 1. In a small bowl, combine the flour, chili powder, garlic powder, onion powder, cumin and oregano, and stir. 2. In a saucepan over medium heat, combine the broth, the small bowl of flour and spice mixture, the tomato paste, and salt (if using). Stir well to combine and dissolve the tomato paste. Simmer over low heat for at least 20 minutes, stirring occasionally. Add more spices as desired.