Polenta, Spinach, Black Beans
1 teaspoon olive oil
2 garlic cloves minced
½ cup vegetable broth
¼ cup chopped sun dried tomatoes halves
½ teaspoon ground cumin
1 can black beans, rinsed and drained (15 ounce)
1 bunch fresh spinach or chard or Beet Greens
4 cups water
1 cup uncooked polenta
1 tablespoons butter
½ teaspoon salt
¼ cup grumbled goat cheese
Pepper (optional)
Heat 1-teaspoon oil in a large non-stick skillet over medium high heat. Add garlic to pan, sauté 1 minute or until golden. Stir in broth, tomatoes, cumin and beans, bring to a simmer. Cook 2 minutes, stirring occasionally. Remove from heat. Add spinach, tossing to combine. Bring water to a boil in a medium saucepan. Add polenta, butter and salt stir well with a whisk. Reduce heat, and summer 3 minutes or until thick, stirring constantly. Spoon in ¾ cup polenta into each of 4 bowls; top each with ¾ cup bean mixture. Sprinkle 3 tablespoons cheese over each serving, garnish with black pepper if desired. Yield 4 servings.