Polenta Fusion Fiesta

2 T. olive oil
1 package precooked polenta, cut into 1/2" slices (not the refrigerated kind)
1 14-oz. jar hot or mild salsa
1 15-oz. can pinto beans, drained and rinsed
1 8-oz. can corn, drained
1 4-oz. can chopped mild green chiles, drained
1 t. dehydrated minced onion
1/2 t. chili powder
Salt and freshly ground black pepper

Heat the olive oil in a skillet. Add the polenta slices and cook until brown on both sides. Set aside to keep warm.

In a saucepan, combine the remaining ingredients and heat until hot and the flavors are well blended. Spoon sauce over polenta and serve.

Makes 4 servings.  

Adapted from Apocalypse Chow!, p. 118.