Polenta and Beans

Polenta and Beans

1 cup yellow cornmeal

1  15-ounce can black beans, rinsed and drained

1  14.5-ounce can diced tomatoes, undrained

1 cup bottled salsa

¾ cup shredded cheese

1.  For polenta, in a large saucepan bring 3 cups water to boiling.  In a bowl combine cornmeal, 1 cup cold water, and ½ teaspoon salt.  Stir cornmeal mixture slowly into boiling water.  Cook and stir until mixture returns to boiling.  Reduce heat to low.  Cook 5-10 minutes or until mixture is thick, stirring occasionally.

2.  Meanwhile, in a large skillet combine beans, undrained tomatoes, and salsa.  Bring to boiling; reduce heat.  Simmer, uncovered, 10 minutes, stirring frequently.  Stir ½ cup of the cheese into the polenta.  Divide polenta among four shallow bowls.  Top with bean mixture and remaining cheese.