Polenta is cooked cornmeal. It's easy to make, and provides complete protein when eaten with black beans.

INGREDIENTS | SERVES 6

• 1 tablespoon olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 (8-ounce) package button mushrooms
• 1 (15-ounce) can black beans, drained
• 1 cup Tomato Sauce
• 4 cups Vegetable Broth
• 1 cup yellow cornmeal
• ½ teaspoon salt
• ⅛ teaspoon pepper

1. Preheat oven to 350ºF. In large skillet, heat olive oil over medium heat.

2. Add onion and garlic; cook and stir until crisp-tender, about 6 minutes. Add mushrooms; cook and stir 5 minutes longer.

3. Add beans and Tomato Sauce; bring to a simmer. Reduce heat and simmer while preparing polenta.

4. In large pot, bring Broth to a boil over high heat. Stir in cornmeal, salt, and pepper. Reduce heat to medium and cook, stirring constantly, until mixture is thick. Pour into prepared dish and smooth into an even layer.

5. Top with black bean mixture. Bake 20–30 minutes, or until food is hot. Spoon out of casserole dish to serve.

Calories: 233.28
Fat: 6.13 grams
Saturated Fat: 0.88 grams
Carbohydrates: 37.77 grams
Sodium: 583.02 mg