Boil 5 cups water. Add 1 1/4 cups coarse corn meal and 1 tsp salt while stirring. Simmer on low for 15 minutes. Pour into 9"x9" pan and cool in fridge for an hour. Saute in hot oil at last minute.
Meanwhile... roast 2 quartered peppers at 400 for 25 minutes, blend with 1 cup tomatoes. Saute 1/2 onion and lots of garlic, add 1 cup tomatoes, pepper blend, and 3 cups pinto beans. Lots of rosemary and a little salt.
Note: Alternatively, you can make soft polenta by continuing to simmer it on the stove for another 20+ minutes, stirring regularly until it thickens into a mush (you should be able to move it away from the sides of the pan with a spoon). Serve immediately!
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