This is what I call a Clean Out the Fridge recipe, which means you can add whatever you want to it.  Some suggestions: bell peppers (any color), broccoli, mushrooms, any type of chopped leafy green, asparagus, etc.  You can also be like me and use parsley leftover from earlier in the week.  (Cooked parsley?  I feel like I've broken some kind of rule, but it was fine.)

My two cents on the tomatoes: When in season, use fresh.  For right now, use canned.
My two cents on the corn:  When in season, use fresh.  For right now, use frozen.

Beans are a wonderful, lean protein.  You can substitute in another protein, like ground beef (cook it with the onions), but then you’d be missing out on huge amounts of cancer-fighting soluble protein and valuable folate. 

Prep Time:  5 Minutes
Cooking Time:  40 Minutes
Yield:  Many Servings
Ingredients:
3 Cups Water
1 Cup + ¼ Cup Yellow Corn Meal
1 ½ Tsp Sea Salt
1 Tbsp Olive Oil
1 Red Onion, chopped
1 Cup Assorted Vegetables (and meat), chopped
2 Tsp Chili Powder
15 oz Can Diced Fire-Roasted Tomatoes
15 oz Red Kidney Beans
1 Cups Corn Kernels
Grated Organic Cheddar Cheese, amount to taste

Preheat oven to 350 degrees.  Bring water to a boil in a large pot, then add ½ tsp sea salt.  Slowly, stirring as you go, add one cup cornmeal-- a little at a time.  Cook for another 5 minutes, stirring constantly.  Pour mixture into a lightly oiled 9”x 13” dish and spread to cover bottom.  Sprinkle a little grated cheese over top and set aside.  Heat olive oil in a large, heavy pan over medium heat and add onion.  Cook until translucent, about 5 minutes, then add assorted veggies, starting with longer cooking ones and ending with shorter cooking ones like leafy greens.  Cook until almost soft.  Stir in remaining teaspoon of salt and chili powder.  Add tomatoes, beans, corn and remaining ¼ cup cornmeal.  Stir to combine, then pour into cornmeal-lined dish.  Sprinkle with a little more cheese, bake for 20 minutes, let cool slightly, then serve.