This is the perfect dessert after crossing the desert of a hearty, filling Mexican meal.

1 1/2 cups yellow cornmeal
3 1/2 cups water
1 can pinto beans
1 cup frozen corn
2 roasted red peppers, chopped (from jar, packed in oil)
Salsa Cooking spray

Combine water and cornmeal in large saucepan.

Cook over medium heat until thick, about 7-10 minutes.

Add beans, corn, and peppers to pot and stir to combine.

Spray large skillet with cooking spray.

Drop polenta mixture by large ladleful onto skillet. Cook until golden, about 4 minutes on each side.

Repeat with remaining batter.

Serve with your favorite salsa.

Enjoy this Mexican desert recipe.