Gluten Free Red and Black Bean Pies

A day off from school resulted in Recipe Trial Tuesday.  I cut this recipe out of a 2006 edition of Everyday Food, thanks to a subscription from my grandma, but had never tried them.  I made a few changes (more hot sauce, 0 cilantro because it is the worst herb ever) and they turned out delicious!

Recipe (Adapted from Martha Stewart Everyday Food):

• 1/2 tablespoon extra light tasting olive oil
• 2 scallions, white and green parts separated and thinly sliced
• 4 garlic cloves, minced
• Coarse salt and ground pepper
• 1 can pinto beans, drained and rinsed
• 1 can black beans, drained and rinsed
• 1 can diced tomatoes, in juice
• 1 package plain prepared polenta, patted dry
• 1 tablespoon hot sauce
• 3/4 cup coarsely shredded pepper Jack cheese
• Salsa

1. Preheat oven to 400 degrees. In a large saucepan, heat 1/2 tablespoon oil over medium; add white part of scallions and garlic. Season with salt and pepper. Cook until softened, stirring constantly, 2 to 3 minutes. Add beans, tomatoes with juice, and 1/2 cup water. As you bring to a boil, mash about 1/4 of the beans with the back of a spoon against side of pan to release starch. Reduce to a simmer; cook until mixture has thickened, 10 to 15 minutes.
2. Meanwhile, brush 4 ramekins with a little olive oil. Slice 4 rounds of polenta; place 1 round in each ramekin.
3. Remove bean mixture from heat. Stir in green part of scallions and hot sauce; season with salt and pepper. Spoon bean mixture into ramekins; top each with cheese. Bake at 400 degrees for 15 to 20 minutes. Let stand 10 minutes before serving. Serve with salsa.