Polenta with Spinach, Black Beans, and Goat Cheese

Ingredients

• 6 ounce baby spinach fresh
• 1 tablespoon butter 
• 15 ounce black beans rinsed drained canned
• 2  garlic cloves minced
• 3 ounces goat cheese crumbled
• 0.5 teaspoon ground cumin 
• 1 teaspoon olive oil 
• 1 cup polenta uncooked
• 0.5 teaspoon salt 
• 0.3 cup oil-packed sun-dried tomato halves drained chopped
• 0.5 cup less-sodium vegetable broth fat-free organic (such as Swanson Certified )
• 4 cups water 

Equipment

• bowl
• frying pan
• sauce pan
• whisk

Directions

1. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat.
2. Add garlic to pan; saut 1 minute or until golden. Stir in broth, tomatoes, cumin, and beans; bring to a simmer. Cook 2 minutes, stirring occasionally.
3. Remove from heat.
4. Add spinach, tossing to combine.
5. Bring water to a boil in a medium saucepan.
6. Add polenta, butter, and salt; stir well with a whisk. Reduce heat, and simmer 3 minutes or until thick, stirring constantly. Spoon 3/4 cup polenta into each of 4 bowls; top each with 3/4 cup bean mixture.
7. Sprinkle 3 tablespoons cheese over each serving; garnish with black pepper, if desired.