Number of servings: 4

Ingredients required:

• 1 tsp. olive oil 
• 2 garlic cloves, minced 
• 1/2 cup vegetable broth 
• 1/4 cup chopped sun dried tomatoes, or 1/2 cup chopped fresh tomatoes 
• 1/2 tsp. ground cumin 
• 1 15-oz. can black beans, drained 
• 1 6-oz. bag fresh baby spinach 
• 4 cups water 
• 1 cup polenta 
• 1 tbsp. butter 
• 1/2 tsp. salt 
• 3/4 cup crumbled goat cheese

Instructions:
Heat oil in a large nonstick skillet over medium high heat. Add garlic, sauté 1 minute. Stir in broth, tomatoes, cumin, and beans; bring to a simmer. Cook 2 minutes, stirring occasionally. Remove from heat. Add spinach, tossing to combine.

Bring water to a boil in a medium saucepan. Add polenta, butter, and salt; stir well with a whisk. Reduce heat and simmer 3 minutes or until thick, stirring constantly. Spoon bean mixture over polenta in bowls to serve, and sprinkle with goat cheese.

Nutrition Facts:
Calories- 440 
Sodium- 930 mg 
Total Fat- 11 g 
Calcium- 150 mg 
Sat Fat- 6 g 
Cholesterol- 21 mg 
Fiber- 13 g 
Protein- 18 g 
Carbohydrates- 66 g