1 lb. kabocha squash, peeled and cut into 1-inch cubes
1 15-oz. can diced tomatoes with chiles
1 15-oz. can pinto beans, drained and rinsed
1 cup frozen corn kernels, thawed
Pinch of salt
4 1/2 cups water
To make Polenta Topping: Whisk together cornmeal, salt, and 4½ cups water to a boil until polenta is thick and stiff, stirring frequently remove from heat .
Preheat oven to 375°F. Heat 2 tablespoons of oil in large saucepan over medium heat. Add onion, and cook 7 minutes, or until softened, stirring often. Add bell pepper, and cook 5 minutes more, stirring often
Stir in squash, tomatoes . Cook 5 minutes, stirring occasionally. Stir in ½ cup water and salt. Bring mixture to a boil. Reduce heat to medium low, and simmer, partially covered, 10 to 15 minutes, or until squash is tender. Stir in beans and corn, and cook 5 minutes, or until slightly thickened, stirring occasionally.
Coat 8- x 11-inch baking dish with cooking spray. Spoon squash mixture over polenta. Smooth polenta over top. Bake 30 minutes, or until heated through and top is lightly browned.