Spring Salsa Bake

Spring Salsa Bake
recipe courtesy of Megan

2 cups corn meal or corn grits, cooked
Use a 9x13 baking pan, greased
2 beets, grated
4 carrots, grated
1.5 cup your favorite salsa (mango is mine)
1 cup sour cream
1 bok choy or a few kale leaves
4 scallions, or one small onion
1 package tempeh
3 cloves garlic
½ cup blue corn chips to sprinkle on top
Prepare corn grits or corn meal on the stovetop. Pre-heat oven to 350 Fahrenheit and grease pan. While corn is cooking, grate your beets and carrots, slice tempeh, chop scallions, mince garlic, and chop bok choy or kale. Once corn grits are cooked, layer them on the bottom. Cover corn layer completely with all of the tempeh. Put all of the sour cream on top of this layer. Next layer will be the beets and carrots. On top of beets and carrots, layer the scallions, garlic, and 1 cup of the salsa. Complete with a layer of greens, with a thin amount of salsa on top to keep them cooking rather than getting crispy. Bake at 350 degrees 30-45 minutes. Serve with a topping of blue corn chips to add some crunch to the bake.