polenta tamale pie

1 pound mild Italian sausage
1.5 Tb chili powder
1 Tb ground cumin
1 16 oz jar of salsa
1 15oz can black beans
1/4 cup chicken broth
1/2 cup chopped fresh cilantro
1 small can corn or about 1 cup frozen
1 small can chopped or sliced olives
2 - 1 pound rolls of polenta, sliced into 1/3 inch thick rounds
3 cups shredded pepper jack cheese or Mexican mixed
salt & pepper to taste

Saute sausage in a large pot over medium heat, breaking up.  Add chili powder & cumin, stir 1 minute.  Add salsa, beans, corn, olives & broth.  Simmer until mixture thickens, about 10 minutes.  Mix in 1/4 cup cilantro, season with salt & pepper.
Oil 9x13 glass baking dish  Place 1/2 of polenta in dish.  Top with sauce and 1/5 cups cheese, then remaining polenta, cheese and cilantro.  This can be made 1 day ahead -- cover with foil and chill. 
Heat oven to 350.  Bake uncovered until sauce bubbles - about 35 minutes, or bake refrigerated pie covered for 20 minutes, then uncover and bake 35 minutes. 
Serves about 8.

glory to Michelle H. for this amazing meal!

sweet potato souffle

3-4 cups sweet potatoes or yams, cooked or smashed
1/2 cup sugar
1/4 cup butter
1/2 cup milk
1/2 tsp salt
2 eggs
1 tsp vanilla

Cream everything together and put in a 9x13 dish.

1 cup brown sugar
/2 cup butter
1/3 cup flour
1 cup chopped pecans

Mix together and spread over the potatoes.

Bake @ 350 for 30 minutes.
glory to Michelle H. for this yummy Thanksgiving dish!