Polenta and Beans
1 c. yellow cornmeal
1 15-oz. can black beans, rinsed and drained
1 14.5-oz. can diced tomatoes , undrained
1 c. bottled salsa (with cilantro or whatever...basically any kind of salsa you prefer)
3/4 c. shredded cheese (Mexican or cheddar)
For polenta (the cornmeal thing):
- In a large saucepan, bring 3 cups water to boiling. In a bowl, combine cornmeal, 1 cup cold water, and 1/2 tsp. salt. Stir cornmeal mixture slowly into boiling water. Cook and stir mixture slowly into boiling water. Cook and stir until mixture returns to boiling. Reduce heat to low. Cook 5 to 10 minutes or until mixture is thick, stirring occasionally. (If mixture gets too thick, stir in additional water. It will get thick pretty quick, so keep stirring and watch this stuff carefully!)
Meanwhile, in a large skillet, combine beans, undrained tomatoes, and salsa. Bring to boiling; reduce heat. Simmer, uncovered, 10 minutes, stirring frequently.
Stir 1/2 c. of the cheese into polenta. Divide polenta among four shallow bowls. Top with bean mixture and remaining cheese.
**There will probably be a lot of the cornmeal stuff (polenta) left over, so feel free to double the salsa/tomato/bean stuff!**