Polenta with Black Beans

This recipe is from the Student's Vegetarian Cookbook, by Carole Raymond. This is a great cookbook! Everything in it is quick, easy, and cheap! Plus, it's full of cooking and storage tips ideal for the non-chefs in the world (like yours truly).

Beans

1 teaspoon olive oil

1/2 cup chopped onion (about 1/2 small)

2 cloves garlic, minced

1 teaspoon dried thyme

1 (14-1/2 oz) can diced or ready-cut tomatoes, undrained

1 (15 oz) can black beans, rinsed and drained

Polenta

1/2 cup cornmeal

2 cups water

Grated Parmesan cheese

1 tablespoon chopped fresh parsley (optional)

1. Heat the oil in a medium skillet over medium heat. Add the onion, garlic, and thyme. Saute on medium heat for 3 to 5 minutes, until the onion is tender. Add the tomatoes and beans. Reduce the eat to low and gently simmer the bean mixture while you prepare the polenta.

2. In a small bowl, combine the cornmeal and 1/2 cup water. Set aside. In a medium saucepan, bring 1-1/2 cups water to a boil; pour in the cornmeal mixture and stir; reduce the heat to its lowest setting. Cook, stirring frequently, until the mixture is thick and smooth, about 10 minutes. If the polenta sticks to the bottom of the pot, add more water, one tablespoon at a time.

3. Serve beans and polenta side by side. Sprinkle with Parmesan cheese and chopped parsley if you desire.

I ended up with a TON of leftover polenta. I poured it into a container and refrigerated it. It firms when it cools, making it ideal for slicing up later.  You can reheat it in a skillet, in the oven, or the broiler.