Quickie Recipe: Spicy Polenta Bowl (GF Vegan)

Serves: 1 | Prep time: 2+ hours | Active time: 1 hour

1 cup yellow Cornmeal

2 1/2 cups + 1 cup Water

1/2 cup Black Beans, dry

1 can Tomato Paste (6oz)

1 try of Mushrooms, diced (50g)

1 red Capsicum, roasted & diced
3 tbs Nutritional Yeast (optional)

1 tsp Cayenne powder

1/2 tsp Turmeric
1/2 tsp Cumin

Rinse and soak black beans overnight, or for 2 hours minimum. Drain and add to a small pot, fill with water, and bring to a boil. Simmer for 1 hour or until tender.
Meanwhile, preheat your oven to 425F. Chop your mushrooms and set aside. Destem and deseed your pepper, then wrap in aluminum foil. Roast for 20 minutes.
Meanwhile, in a small pot, add one cup of water and your tomato paste. Whisk until smooth and add spices. Add your mushrooms and pepper; leave to simmer for 15 minutes.
In a medium pot, add 2 1/2 cups of water. Bring to a boil and then whisk in your cornmeal. Add nutritional yeast, if desired. Stir briskly to keep smooth and allow to thicken over 5 minutes. If you like a thinner polenta, add more water.
Drain your beans and stir them into the tomato veggie sauce. Pour polenta into a bowl and top with the mix.
Enjoy :)

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