polenta rancheros

oh, how i missed the california huevos from kuba kuba... until i found this golden recipe in vegan brunch. this creamy polenta tastes even better than eggs over the savory beans. i garnished it with chunky guacamole, and the avocado really makes it. it would also be good with chopped green onions and better than sour cream. best served with pressed cuban bread and strong black coffee!

serves 4 to 6.

for the beans:
2 tsp. cumin seeds
2 tsp. coriander seeds
1 tsp. smoked paprika
2 tbsp. cooking oil (i use coconut)
1 large yellow onion, diced
2 serrano peppers, seeded and chopped
4 garlic cloves, chopped
1 - 15 oz. can fire roasted diced tomatoes
1/2 tsp. sea salt
1 tsp. maple syrup
2 - 15 oz. cans black beans, drained and rinsed

for the polenta:
5 cups vegetable broth
1/2 tsp. smoked sea salt
1 cup polenta cornmeal
2 tbsp. extra virgin olive oil

for the guacamole:
2 ripe avocados, diced
1 small red onion, diced
2 plum tomatoes, diced
2 tbsp. chopped cilantro
juice from 1 lime
sea salt and freshly ground pepper to taste

preheat a large skillet, preferably cast iron, over medium heat. dry toast the cumin seeds in the pan for about 2 minutes, stirring frequently, until they're fragrant and a few shades darker. be careful not to burn them. add the oil, raise the heat to medium high, and sauté the onion, peppers, and garlic for about 10 minutes, until the onions are browned. add fire roasted tomatoes, salt, and syrup and cook for about 5 minutes. blend the sauce to desired consistency - i used my hand blender to process the sauce right in the pan, but you could also transfer it to a blender or food processor. if you do use a blender, make sure to let the steam escape so it doesn't build up and explode.

add the beans to the skillet with the sauce, and cook until beans are heated through, about 5 minutes.

in a saucepan (with a lid), bring the broth and salt to a boil. add polenta in a slow, steady stream, whisking as you pour. add the olive oil and lower heat to simmer for 12 minutes, stirring often. remove from heat, cover, and let sit for 10 minutes, stirring occasionally.

ladle beans into a shallow bowl and top with a big spoonful of polenta and a scoop of guacamole. yum!