Chicken Enchilada Casserole With Polenta

I made this for dinner last night so delicious!

1 cup cooked polenta (or 1/2 tube)
3 cup shredded cooked chicken
1 can corn, drained/rinsed
1 shallot, chopped
1 can diced tomatoes (pureed)
1- 2 chipotle peppers in adobo sauce, chopped, from can
1/4 cup cilantro, chopped
1 tsp cumin,
1 tsp garlic powder,
1 tsp chili powder,
dash salt
1 small can sliced black olives
2 cup red. fat mexi-blend shredded cheese
light sour cream
extra cilantro

Preheat oven to 350. Slice polenta into 1/2" slices. In large skillet, combine olive oil and butter and heat over medium heat. When butter melts, add half of the polenta slices; cook until well browned on one side, then turn and cook on second side. This should take 5-7 minutes total. Drain on paper towels. Line 13x9 baking dish with sliced/cooked polenta. Mix pureed tomatoes, chipotle peppers, cilantro, cumin, chili powder, garlic powder and salt - set aside. Layer in the following order: chicken, corn, black beans, shallot, & tomatoes mixture. Cover & bake for 30 minutes. Uncover and sprinkle with black olives and cheese. Bake an additional 10 minutes uncovered or till cheese is melted & bubbly. Serve with extra cilantro and sour cream as toppings.

Side note: my polenta (leftovers that were frozen then thawed) did not get crispy in the pan and the slices just turned to mush. So I just put it in the casserole dish and hoped for the best. Jeremy and I both really liked it - reminded us of a cornbread bottom layer. We just ate it with baked doritos (for a crunch).