Black Beans And Polenta

Total Time: 47 mins Preparation Time: 40 mins Cook Time: 7 mins

Ingredients

• Servings: 4
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 1/4 cup wine
• 1 teaspoon bottled minced garlic
• 1 teaspoon dried oregano
• 2 (15 ounce) cans black beans
• 2 (14 1/2 ounce) cans vegetable broth
• 1/2 teaspoon dried rosemary
• 1 cup yellow cornmeal
• 1/2 cup grated parmesan cheese
• 1 tablespoon margarine

Recipe

• 1 add the oil to a saucepan and let get heated over medium heat.
• 2 add in onion; increase heat to high and stir/saute onion for 3 minutes or until tender.
• 3 add in the wine, garlic, and oregano; stir and cook for 1 minute.
• 4 drain one can of beans and add to saucepan; add in the other can of beans undrained; stir to combine.
• 5 cover pan and lower heat to medium; let cook while you are making the polenta; uncover and stir occasionally and season to taste with salt/pepper if needed.
• 6 add the vegetable broth and rosemary to a soup pot; cover and bring to a boil over high heat.
• 7 uncover and lower heat to medium.
• 8 while whisking constantly, slowly and gradually add the cornmeal to the boiling broth.
• 9 continue whisking for 2-3 minuutes or until the mixture is a porridgelike consistency.
• 10 take polenta off burner and add in the cheese and margarine; stir to combine; season with salt and pepper if needed.
• 11 spoon polenta into individiual serving bowls; top with beans.
• 12 serve warm.