I bought all of these ingredients from Trader Joes. Preheat oven to 350 degrees. In large bowl, combine the corn & chile salsa, veggie chili, and the drained black beans. Mix well and set aside.
Grease an 8x8 casserole dish with cooking spray and set aside. Cut polenta into 1/8" slices.
Cover bottom of casserole dish with a layer of polenta rounds.
Pour chili mixture over polenta.
Top chili mixture with half of the cheese. Then top with the remaining polenta slices.
Optional: to add crunchy texture, spread a layer of crushed tortilla chips on top of polenta slices.
Sprinkle remaining cheese on top and place in oven to bake for 30 minutes or until cheese is golden and bubbly.
Garnish tamale pie with sour cream (and green onion/cilantro if desired).