Polenta with Avocado and Beans

This is a very simple and remarkably delicious recipe. It came into existence as my cuisine post-wisdom teeth surgery, but it’s something I still go for even now that I can chew.
1/4 C polenta/corn grits
1 C vegetable broth
2 tbsp nutritional yeast
1/2 tsp butter
1/3 can refried beans
1/2 avocado, sliced

*Although this holy trinity can certainly stand alone, salsa, cashew sour cream, diced tomato and onion are all excellent additions.
Bring the vegetable broth to a boil, then add polenta in a small and steady stream while whisking. You will need to read the directions on your particular brand of polenta to determine how long it should cook – I have been using *instant* grits that are finely ground and cook in one minute. Once cooked, stir in the nutritional yeast and butter. Add salt to taste. Heat beans in a bowl, then top with polenta and avocado.


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