Return the sauce to the pan and add the beans. Cook over medium heat until the beans are heated through, about 5 minutes. P R E PA R E T H E P O L E N TA
In a saucepan, bring the broth and salt to a boil. Add the polenta in a slow, steady stream, whisking as you pour it. Add the olive oil and lower the heat to simmer. Let cook for 12 minutes, stirring often. Turn off the heat, cover, and let sit for 10 more minutes, stirring occasionally. T O S E RV E
I like to use wide, shallow bowls for this dish, but any bowl should be just fine. Ladle some beans into the bowl and top with a big spoonful of polenta. Dot with the sour cream by drizzling drops slowly from a tablespoon, and top with a dollop of guacamole. Finish it off with chopped green onions and a cherry tomato. Voilà!
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The Savory
T I P You’ll have more polenta than you need for this recipe, but put the extra in an airtight container and refrigerate. The next morning, lightly fry it on both sides for a breakfast treat.