Black Bean Ragoût With Cheese Polenta

Ingredients

• 15 ounce black beans rinsed drained canned
• 14.5 ounce canned tomatoes diced undrained canned
• 1 cup corn kernels frozen
• 0.3 cup cilantro leaves fresh chopped
• 1  garlic clove minced
• 1 tablespoon butter light
• 0.8 cup milk 1% low-fat
• 1 teaspoon olive oil 
• 1 cup onion chopped
• 0.8 cup cornmeal yellow uncooked
• 0.5 teaspoon salt 
• 1.3 teaspoons penzey's southwest seasoning (such as McCormick)
• 2 ounces sharp cheddar cheese shredded 2% reduced-fat
• 0.3 cup cream fat-free sour
• 2.3 cups water 
• 1.5 cups zucchini chopped ( 1 medium)

Equipment

• bowl
• frying pan
• sauce pan
• whisk

Directions

1. Heat oil in a large nonstick skillet over medium heat.
2. Add onion and garlic; saut 3 minutes or until tender.
3. Add tomatoes and next 3 ingredients; cook 12 minutes. Stir in beans; cook 2 minutes or until thoroughly heated.
4. While tomato mixture cooks, bring 2 1/4 cups water and next 3 ingredients to a boil in a small saucepan.
5. Add cornmeal, stirring with a whisk; cook 5 minutes over medium heat or until mixture is slightly thickened, stirring constantly.
6. Remove from heat; stir in cheese and sour cream. Cover and let stand 5 minutes.
7. Stir cilantro into ragot. Spoon polenta into individual bowls, and top with ragot.