Southwestern Polenta

• 3 cups water
• 1/4 teaspoon salt
• 1 cup cornmeal
• 1/2 cup (heaping) chopped fresh cilantro
• 3 Tablespoons garlic-flavored olive oil
• 1 white onion, thinly sliced
• 1 green bell pepper, sliced
• 1 red bell pepper, sliced
• 2 cloves garlic, crushed
• 15 oz can black beans, drained and rinsed
• 1/2 teaspoon salt

Boil water in a 3 quart saucepan. Add salt and gradually sprinkle in cornmeal, whisking constantly to avoid lumps. Once all the cornmeal is in, reduce heat to low. Continue stirring with a wooden spoon. Stir in cilantro. Continue cooking and stirring for 10 minutes. Polenta should be thick, but still smooth. Transfer polenta to a lightly greased, 8x8-inch oven-safe dish. Cool in refrigerator for 20 minutes (or longer if more convenient.) Heat 1 tablespoon of garlic-flavored olive oil in a skillet over medium heat. Add onion. Cover and saute for 5 minutes. Stir in bell peppers and garlic. Cover and cook an additional 5 minutes. Stir in beans and salt. Cover and reduce heat to low. Preheat oven to broil. Remove polenta from refrigerator and cut into 9 equal squares. Place on a non-stick cookie sheet. Measure 2 tablespoons of garlic olive oil into a small bowl. Using a pastry brush, brush olive oil onto polenta. Broil for 5 minutes. Turn polenta over and brush with olive oil. Broil another 5 minutes. Serve immediately topped with sauteed onion, peppers and beans.

This is a light and healthy recipe that does not sacrifice taste. Even those with a hearty appetite will find this dish pleasingly satisfying.