Polenta Rancheros

2 tsp cumin
2 tsp coriander
2 tbsp oil
1 large yellow onion, diced medium
5 clove garlic, chopped
1 15-oz can tomato sauce
½ tsp salt
1 tsp maple syrup or agave nectar
1 15-oz can black beans, drained and rinsed
1 15-oz can kidney beans, drained and rinsed

5 C vegetable broth
½ tsp salt
1 C polenta cornmeal
2 tbsp olive oil

Cashew Sour Cream (actually, this one is mandatory)
Avocado or Guacamole
Chopped tomatoes

Put on a large pot to boil with the vegetable broth and salt.

Heat a large pan with oil over medium-high heat. Add in cumin, coriander, garlic, and onion. Cook, stirring occasionally, for about 10 minutes or until onion is browned slightly. Add the tomato sauce, salt, syrup, and cook for about 5 minutes.

Transfer mixture to a food processor or blender, and blend until relatively smooth. Return to pan and add the beans in. Cook until the beans are heated through.

Once the vegetable broth is boiling, add the polenta in a slow stream, whisking as you add. Add the olive oil, and lower the stove to a simmer. Let cook for 12 minutes, stirring often. Turn off the heat, cover, and let sit for 10 more minutes, stirring occasionally.

To serve: Ladle beans and sauce into a bowl, top with polenta, cashew sour cream, and garnishes.

Credit: Vegan Brunch by Isa Chandra Moskowitz


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