8 1oztube cooked plastic wrapped prepared polenta 2Tgrated parmesan cheese 2textra virgin olive oil 0.5cChopped onion 1clibby's naturals whole kernel sweet corn, drained 1clibby's canned black beans, rinsed and drained 3large eggs 1cpart skim ricotta cheese 0.5cpackaged shredded blended mexican cheese 1cn4.5 ounce diced green chilies 1. Preheat oven to 375F. Spray the sides and bottom of a 10-inch springform pan with non-stick cooking spray. 2. Unwrap the polenta into a medium bowl then add the parmesan cheese and smash with fork until blended. Press mixture into the bottom of the pan and 2 inches up the sided to form a shell. 3. In a large skillet heat oil over medium then saute the onion and corn for 5 minutes. 4. Meanwhile in a large bowl whisk together the eggs and ricotta cheese until blended. Stir in black beans, 1 cup shredded cheese, green chilies and the sauted corn mixture. Spoon mixture on top of polenta then top with remaining shredded cheese. Place springform pan onto a baking sheet and bake in the center of the oven until golden and set about 45 minutes. Let springform pan cool on wire rack for 5 minutes then remove rim and cut into wedges.