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1
In a sealable plastic bag or shallow dish, combine the black beans, sherry, and lemon juice.
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2
Marinate in the refrigerator 2 to 12 hours.
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3
Drain before using.
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4
Spoon the olive oil into a heavy nonstick or well-seasoned skillet over moderately high heat.
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5
Add the corn, toss once, then let brown very well, about 5 minutes.
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6
Toss again and continue browning for a minute or two.
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7
Add the jalapeno, garlic, cumin, oregano, 1/2 teaspoon of the salt, and the pepper.
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8
Cook a minute or two, then pour in 1/4 cup of the water to deglaze the pan.
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9
Turn out into a large bowl and toss in the tomatoes, scallions, and cilantro.
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10
The recipe may be prepared a day ahead to here.
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11
Bring 3 cups of the water and the remaining 1 1/2 teaspoons salt to a boil in a large, heavy saucepan over high heat.
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12
Meanwhile, in a medium bowl, stir together the cornmeal and remaining 2 cups cold water.
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13
Add the cornmeal mixture to the boiling water and stir constantly until the mixture returns to a boil.
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14
Reduce the heat to low and cook, stirring frequently, until the mixture is as thick as mashed potatoes, about 5 minutes.
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15
Stir in 1 cup of the yogurt.
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16
Cook over very low heat, stirring frequently, until again as thick as mashed potatoes, about 8 minutes.
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17
Spread about 2/3 of hte cornmeal batter in the prepared casserole (keep the remainder covered over hot water to keep warm), making a 1 inch raised edge all around.
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18
Spoon the drained black beans on top and press in lightly.
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19
Sprinkle 1 1/2 cups of the cheese over the beans.
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20
Add all of the corn-tomato mixture and spread into an even layer.
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21
Spoon the remaining cornmeal mixture over the top in dabs and spread to make an even layer that covers the top (it's ok if some of the vegetables show through).
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22
Spoon the remaining yogurt and the canned tomato sauce in alternating diagonal lines.
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23
Sprinkle with the remaining 1/2 cup cheddar.
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24
Bake about 1 hour, or until deep golden brown on top.
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25
Remove from the oven and let stand for atleast 15 minutes before serving.
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26
Cut into squares, remove them with a spatula, and serve hot, with a dolllop of sour cream, a couple black olives and radish slices, and a sprig of cilantro, if desired.
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27
If making ahead, cool to room temperature, cover with foil, and refrigerate. To reheat sprinkle the casserole with 2 to 3 tablespoons water and cover with foil. If at room temperature, bake at 350 for about 45 minutes. If cold, add about 15 minutes.
