Vegetarian Tamale Pie

1 tablespoon vegetable oil1 cup chopped onions2 jalapeños, seeded and minced2 cloves garlic, minced2 pounds soy "steak" strips1 can (28 ounces) pinto beans, drained and rinsed1 can (28 ounces) tomatoes, including juice2 cups fresh or frozen corn kernels3 tablespoons chili powder, or to taste1 tablespoon ground cumin1 teaspoon minced cilantroSalt and freshly ground black pepper to taste4 cups vegetable stock, divided1 cup yellow cornmeal1 cup grated Monterey Jack and/or cheddar cheeseHeat oil in a Dutch oven over medium heat. Sauté onions and jalapeños for about 3 minutes. Add garlic and sauté for 30 seconds or until golden.Add the soy "steak" strips to the skillet. Stir in the beans, tomatoes, corn, chili powder, cumin, cilantro, and salt and pepper, and cook for 10 minutes.Meanwhile, bring 3 cups vegetable stock to a boil in a large saucepan. Combine the remaining 1 cup stock with the cornmeal in a bowl. Blend into the boiling stock, stirring constantly to avoid lumps, and stir until smooth. Reduce the heat to low and cook until the mixture thickens, about 30 minutes. Remove from heat. Spoon the cornmeal mixture into a 9-by-13-inch baking dish.Heat oven to 350 degrees.Bake the cornmeal mixture for 20 minutes. Remove from the oven, layer the "steak" mixture on the cornmeal and sprinkle the cheese on top. Bake 10 minutes more, or until the cheese melts. Remove from the oven and serve.Serves eight to 10.Nutrition values per serving: 365 calories, 10 g fat (2 g saturated), 45 g carbohydrates, 12 g fiber, 29 g protein, 11 mg cholesterol, 1,200 mg sodium.Sodium watch: Lower the sodium count by using no-salt-added tomatoes and stock.Adapted from "Vegetarian Times Complete Cookbook" by the editors of Vegetarian Times (Wiley Publishing, $34.95)