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.