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Black Bean Skillet Scramble with Cheesy Polenta

Ingredients

*For the Polenta*:

  • 4 cups vegetable broth
  • ½ teaspoon salt
  • ¾ cup polenta
  • Pepper to taste
  • 1 tablespoon olive oil or Earth Balance
  • 3 tablespoons nutritional yeast

*For the Black Bean Skillet Scramble*:

  • 1 tablespoon olive oil
  • 1 yellow or white onion chopped
  • 1 poblano pepper chopped
  • 1 red bell pepper chopped
  • 1 jalapeno pepper chopped finely (optional)
  • 1 cup corn fresh or frozen and thawed
  • ½ teaspoon ground coriander
  • ½ teaspoon ground chili powder
  • 1/2 teaspoon smoked paprika
  • ¼ teaspoon ground cinnamon
  • Dash red pepper flakes
  • 2 ½ cups cooked black beans
  • 2 tablespoons lime juice
  • 1 cup loosely packed washed and chopped cilantro

Instructions

  • Prepare the polenta. Heat the vegetable broth in a medium or large pot until it comes to a boil. Add the salt. Lower it to a simmer. Whisk in the polenta.
  • Cook the polenta, stirring frequently. It will bubble and spatter aggressively, so you may want to wear an oven mitt as you do this! Once the polenta has the texture of a thick gruel or porridge, it’s ready. Stir in the Earth Balance or olive oil, the nutritional yeast, and a dash of black pepper. Set the polenta aside.
  • Heat a tablespoon of olive oil in a large skillet. Add the onion and peppers. Cook, stirring frequently, until the onions are clear and soft and fragrant and the peppers are tender, about 5-8 minutes. If the mixture dries out as you sauté it, simply add a few tablespoons of water. Add the corn and cook for another two minutes. Add the coriander, chili, paprika, cinnamon, and pepper flakes, and give everything a nice stir.
  • Stir in the black beans and lime juice. Continue mixing until everything is hot and well incorporated. Check and adjust seasonings to taste.
  • To serve, divide the polenta into four bowls. Top each with a generous serving of the bean mixture, and then sprinkle a quarter cup of cilantro over the mixture. If you like, you can top each bowl with some sliced avocado or a nice, generous drizzle of my cashew queso sauce.