Black Beans And Polenta - cooking recipe

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

Preparation

Add the oil to a saucepan and let get heated over medium heat.
Add in onion; increase heat to high and stir/saute onion for 3 minutes or until tender.
Add in the wine, garlic, and oregano; stir and cook for 1 minute.
Drain one can of beans and add to saucepan; add in the other can of beans undrained; stir to combine.
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.
Add the vegetable broth and rosemary to a soup pot; cover and bring to a boil over high heat.
Uncover and lower heat to medium.
While whisking constantly, slowly and gradually add the cornmeal to the boiling broth.
Continue whisking for 2-3 minuutes or until the mixture is a porridgelike consistency.
Take polenta off burner and add in the cheese and margarine; stir to combine; season with salt and pepper if needed.
Spoon polenta into individiual serving bowls; top with beans.
Serve warm.