Italian Black Bean Skillet with Creamy Polenta

Ingredients

• 3/4 cup canned black beans
• 1/2 cup canned crushed tomatoes
• 1/4 cup polenta (cornmeal)
• 1 cup water or vegetable broth
• 2 cloves garlic
• 1 tbsp olive oil
• 2 tbsp fresh basil(optional)
• 2 tbsp parmesan-style vegetarian hard cheese(optional)
• 1/2 tsp dried oregano
• 1/4 tsp salt
• 1/4 tsp red pepper flakes(optional)

Instructions

1. 1

   Bring 1 cup of water or broth to a boil, whisk in the polenta, and cook over low heat for 15-20 minutes, stirring often, until creamy. Season with salt.

2. 2

   Meanwhile, heat olive oil in a skillet over medium heat and sauté minced garlic for 30 seconds until fragrant.

3. 3

   Add crushed tomatoes, oregano, and red pepper flakes; simmer 5 minutes.

4. 4

   Drain and rinse the black beans, add to the skillet, and simmer 8-10 minutes until slightly thickened.

5. 5

   Stir in torn fresh basil and adjust salt to taste.

6. 6

   Spoon the polenta into a bowl, top with the black bean ragù, and finish with grated cheese.