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Preheat oven to 350°F. In a large bowl, combine the corn salsa, chili and cayenne pepper. Mix well and set aside. Grease a round deep dish pie plate with olive oil spray. Set aside. Cut the polenta into 1/4-inch slices. Cover the bottom of the casserole dish with a layer of polenta rounds (one package). Pour all of the chili mixture over the polenta and top with half of the cheese. Top the chili & cheese with the remaining polenta slices. Sprinkle the remainder of the cheese over the top and place in oven to bake for 20-30 minutes or until cheese is golden and bubbly. Serve and garnish with chopped onions, cilantro and sour cream.
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