Categories: Beans (Round), Italian, Main Dish, Vegetarian

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 1/4 cup white wine
• 1 teaspoon bottled minced garlic
• 1 teaspoon dried oregano
• 2 (15 ounce) cans black beans
• 2 (14 1/2 ounce) cans vegetable broth
• 1/2 teaspoon dried rosemary
• 1 cup yellow cornmeal
• 1/2 cup grated parmesan cheese
• 1 tablespoon margarine

Directions

1. Add the oil to a saucepan and let get heated over medium heat.

2. Add in onion; increase heat to high and stir/saute onion for 3 minutes or until tender.

3. Add in the wine, garlic, and oregano; stir and cook for 1 minute.

4. Drain one can of beans and add to saucepan; add in the other can of beans undrained; stir to combine.

5. Cover pan and lower heat to medium; let cook while you are making the polenta; uncover and stir occasionally and season to taste with salt/pepper if needed.

6. Add the vegetable broth and rosemary to a soup pot; cover and bring to a boil over high heat.

7. Uncover and lower heat to medium.

8. While whisking constantly, slowly and gradually add the cornmeal to the boiling broth.

9. Continue whisking for 2-3 minuutes or until the mixture is a porridgelike consistency.

10. Take polenta off burner and add in the cheese and margarine; stir to combine; season with salt and pepper if needed.

11. Spoon polenta into individiual serving bowls; top with beans.

12. Serve warm.

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