Polenta and Pumpkin Pie

I keep looking at my calendar and just can't believe today is the last day of the month. What happened to November? Just the other day it was the beginning of he month - when I posted my last recipe, to be more precise. All in all, November was a good month. Well, O.K. to say the least. Of all the good and bad things that happened this month, one thing is for sure: I did eat well. And here is another recipe from me to you.

Polenta and Pumpkin Pie

Ingredients:

For the first layer:
2 cups polenta grits or yellow cornmeal
italian seasoning
salt and pepper (or seasoning of your choice such as Sazon)
water

For the second layer:
tomato sauce or paste
green beans (fresh or frozen)
one package of turkey franks
salt and pepper (or seasoning of your choice such as Sazon)
water (optional)

For the third layer:
one pumpkin
italian seasoning
salt and pepper (or seasoning of your choice such as Sazon)
water
grated parmesan & romano cheese

First layer: bring 6 cups of water and salt/seasoning to a boil. Reduce to medium heat. Add 2 cups of polenta grits or yellow cornmeal gradually. Cook for 2 minutos approximately or until polenta thickened. Spread polenta in a Pyrex dish.

Second layer: in a separate pan, cook the franks in tomato sauce with desired seasoning. Add beans until completely thawed. Add water if cooking with tomato paste. Once mixture is hot, spread it over polenta.

Third layer: cook pumpkin ahead or in a slow cooker for 6 hours on low or 2 to 3 on high. Once pumpkin pieces are tender, smah them and add seasoning. Spread 'mashed pumpkin' on top of the second layer. Add grated parmesan and romano cheese as desired.

Pre-heat oven (400) for at least 10 minutes. Put pie in the oven until hot. Put it on broil for a few minutes or until cheese is brown. Serve hot with olive oil and fresh homemade bread and/or salad.
This recipe is extremely easy to make and works great with a multitude of other ingredients that I can't even begin to list. Feel free to try your own ingredintes and let me know how it turns out. Thanks!

Special thanks to Adam, Chris & Christel for trying out and approving this recipe!