Southwestern Polenta LasagnaBy Debbie KoenigGreat news for the knife skills-challenged: There is almost no chopping involved here. Most of the work is simply layering. Slightly-less-great news: Sliced polenta gets mighty slippery. Take care when serving, or the layers will slide apart—this won’t affect the taste, but your plate might not win any beauty contests.MAKE BABY FOOD If you’re concerned about the chilies, set aside a crosswise slice of polenta, some of the beans, some of the corn, and some of the cheese before cooking. Each of those items works as finger food; just cut the polenta into little cubes.Serves 4 plus the baby (recommended for ages 9 months and up)Cooking Time: 50 minutes (20 minutes active)Can be assembled aheadIngredients1 tablespoon olive oil1 small onion, chopped smallOne 10-ounce can diced tomatoes and green chilies (such as Ro-Tel), or a generous cup of your favorite salsaOne 15- to 16-ounce can black beans, drained and rinsed1 cup frozen corn kernelsRoughly 1 whole roasted red pepper from a jar, chopped (I like piquillo for this, but bell peppers are fine too)A handful of cilantro leaves, chopped (optional)Salt and pepper, to taste1 prepared polenta roll1 1/2 cups shredded cheddar and/or Monterey jack cheeseSour cream, for servingDirectionsPreheat oven to 400F. Coat a 9” square baking dish with cooking spray and set aside.1. In a large nonstick skillet, heat the olive oil over a medium flame. When it shimmers, add the onion and cook, stirring occasionally, until the onion is softened and translucent, about 3 minutes.2. Add the canned tomatoes and chilies with their juices, black beans, corn kernels, roasted peppers, and optional cilantro. Cook, stirring occasionally, until the flavors meld and the juices thicken, about 5 to 7 minutes. Taste, and season with the salt and pepper.3. While the tomato-bean mixture is cooking, cut the polenta log in half crosswise, then slice each half lengthwise into 1/4” slices. Aim for 7 slices from each half. Arrange half the slices in the prepared baking dish, so the bottom of the dish is covered (if necessary, cut the slices further)4. Spoon about 2/3 of the tomato-bean mixture over the polenta (use a slotted spoon if it seems too juicy). On top of that, sprinkle half of the cheese. Cover with the remaining polenta slices. Press down gently, and cover with the remaining tomato-bean mixture, then the remaining cheese.5. Bake uncovered for 30 to 35 minutes, until the cheese is bubbly and beginning to brown. Let it cool for 10 minutes before serving, and top each serving with sour cream.Please check with your physician to insure that this recipe's ingredients are age-appropriate for your baby.