Tex-Mex Polenta Bowl with Black Beans, Tomatoes, and Corn

For the polenta 

• 3 cups water

• 1 tsp. salt

• ¾  cup polenta

• 2 Tbs. unsalted butter, cut into cubes

• 1 cup shredded cheddar cheese

For the toppings:

• 1 15 oz can black beans

• 1/2 cup vegetable broth

• 1 tsp. chili powder (or more depending on your desired heat level)

• 1/4 tsp. chipotle powder (optional)

• 1 ear corn, kernels removed

• 1 cup sliced cherry tomatoes

• 1 avocado, pitted and cut into chunks

• 1/2 cup thinly sliced radish

• Garnish with fresh chives.

To make the polenta, bring water and salt to a boil in a small Dutch oven or pan. When the water is boiling addin polenta and stir for 1 to 2 minutes or until the mixture becomes thick. Reduce heat to low and top polenta with butter. Let polenta simmer for about 45 minutes. (Do not let it boil, rather simmer on the lowest heat possible). Stir well and fold in cheese. Set aside.

In a medium saute pan add the black beans, vegetable broth, salt, and chili powder. Let black beans cook until saucy and the vegetable broth has reduced by half.

Assemble the polenta bowls by placing a large dollop of polenta in a bowl. Top with some black beans, tomatoes, corn, radish, and avocado. Repeat with remaining ingredients and taste for salt and pepper.

Serve warm.

Makes about 4 servings.