This is a tasty and filling vegetarian dish. The toppings of green onions, radishes, cilantro, and avocado make it outstanding.

Spicy black beans and polenta

1/2 cup polenta
3 cups water or broth
Salt to taste

1 can black beans, rinsed and drained
1/2 cup water or broth
1/4 cup finely chopped onion
1/2 teaspoon ground cumin
1/2 teaspoon chipotle chili powder
2 chopped or thinly sliced garlic cloves
1/2 cup grated or shredded Manchego, Cheddar, or Parmesan
1 ripe avocado, peeled and chopped
3 radishes, thinly sliced
1 scallions, thinly sliced
1 Serrano or jalapeño, thinly sliced
Lime wedges and cilantro for garnish

Note: to serve 4 add a second can of beans

1. In a pot, combine 3 cups of the broth or water, polenta, and salt. Cook over low heat, stirring frequently, until completely tender, 20 to 25 minutes.
2. Meanwhile, in a small saucepan, heat two teaspoons of olive oil and sauté onion and spices until onion is softened, add garlic and cook briefly, add 1/2 cup broth or water and the black beans then cook over low heat, stirring occasionally, until warm and saucy. Season to taste with salt and add broth or water by the tablespoon, if desired, for saucier beans.
3. When the polenta is cooked, remove from the heat, and vigorously stir in the 1/2 cup cheese until the polenta is creamy.
4. Spoon the polenta into two bowls and then add the beans along side or on top of the polenta. Add avocado, radish and scallion. Garnish with lime wedges and cilantro.