From Eat More Weigh Less
 
 Polenta with Sun-Dried Tomatoes and Black Beans
 Tracy Pikhart Ritter
 Serves 6
 
 4 c water of veggie stock
 1 cup polenta or finely ground cornmeal
 1 tablespoon ground cumin
 1 teaspoon freshly ground black pepper
 (1 teaspoon salt-optional)
 1 teaspoon ground basil or oregano (I stayed with basil)
 3 Tablespoons chopped scallions
 
 (Directions will follow, however, I made this ahead of time and put it
 into a glass pie pan, refrigerate, and then just before serving, I cut
 into pie wedges and heat/browned in non-stick pan with a little veg
 spray, or you can broil to heat and brown.  This saves time and makes
 it easy to have leftovers, which I love!)
 
 Sun-Dried Tomato Pesto
 
 1/2 cup softened sun-dried tomatoes
 2 garlic cloves minced
 1/4 cup balsamic vinegar
 1/2 cup chopped fresh basil
 1/4 c chopped fresh Italian Parsley
 1 teaspoon capers
 1 teaspoon balsamic vinegar (they never explain what to do with this,
   so I left it out, maybe it’s a typo?)
 1 large fresh tomato, seeded
 
 Black Beans
 
 2 cups cooked black beans (I used one can drained)
 4 garlic cloves, minced
 1 jalapeno pepper, seeded and minced (those who don't love heat like 
   I do may want to leave this out or substitute a little cayenne
   to taste)
 1/2 red onion, minced
 1 tablespoon black pepper (I used 1 teaspoon!)
 1 teaspoon ground cumin
 1/2 cup dry sherry
 
 Bring the water or stock to a boil; slowly add the polenta, stirring
 constantly to avoid lumps.  Add the cumin and pepper.  Reduce to a
 simmer and cook, stirring often, for 20 minutes, until the polenta is
 thick and begins to pull away from the sides of the pot.  Add the basil
 and scallions.  Set aside.  (At this point I put it in a glass pan and
 refrigerate.)
 
 Add all the ingredients for the Sun-Dried Tomato Pesto to the blender
 and process at high speed until well blended and smooth.  Pour into a
 bowl and set aside. (Can be made ahead and refrigerated.)
 
 In a large saucepan or skillet, cook the garlic, jalapeno, onion,
 pepper and cumin in the sherry for 3 minutes until soft.  Add the
 cooked black beans and continue to heat until hot.  Add vegetable stock
 if moister beans are desired. (Can be made ahead and refrigerated.)
 
 Serve the polenta with the black beans spooned over,  Garnish with the
 tomato pesto.
 
 (Makes great leftovers!)
 
 Serving size = 1 1/2 cups
 265 calories
 1.9 grams fat
 0 milligrams cholesterol
 33.4 milligrams sodium