Pinto Beans over Creamy Polenta

I love polenta and don't cook with it often enough. Jack and I had this for dinner one night the beginning of the month. It was delicious. If you can't find polenta you can use grits, just don't get the quick cooking kind. Basically they are both ground corn.

I always suggest that you get out all of your ingredients and prep/cut veggies prior to actually cooking. This way there are no surprises.

For Beans:

• 1 cup sweet onion, diced small
• 1 jalapeno, de-seeded and de-veined, minced
• 3 garlic cloves, minced
• 1 can (15 oz) pinto beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes 
• 1 tablespoon maple syrup
• 1 tablespoon tomato paste
• 2 teaspoons chili powder
• 1 teaspoon cumin
• 1/2 teaspoon salt
• 1 bottle (12 oz) beer
• 1 package (5.5 oz) vegan bacon, cut into bite-sized pieces
• 1/4 cup cilantro, chopped
• 1/2 lime, juiced

For the Polenta:

• 1-1/2 cups water
• 1 cup plain, unsweetened almond milk
• 3/4 cup polenta
• 2 tablespoons vegan butter 
• 1/8 teaspoon salt

Garnishes:

• chopped cilantro, green onion, lime wedges

In a large soup pot saute onion and jalapeno with a tablespoon of water until soft, about 3 minutes. Add water, a tablespoon at a time to keep things from sticking.

Add garlic and cook about 2 more minutes, add water as necessary.

Add the pinto beans, diced tomatoes, maple syrup, tomato paste, chili powder, cumin and salt to pan. Stir well.

Add the beer and turn heat to medium. Simmer 20-25 minutes, stirring occasionally, until mixture is thick like chili.

Meanwhile cook vegan bacon according to package directions, until brown and crispy.

Add chopped bacon to beans and stir well.

Add cilantro and lime juice, taste and adjust seasonings if necessary.

Cook polenta. Combine water and almond milk in a saucepan. Bring to a simmer over medium-low heat. Slowly stir in polenta, be sure to whisk while adding so you don't get clumps. Simmer until polenta is thick and creamy, about 15 minutes. Stir occasionally to keep it from sticking. Add vegan butter and salt.

To serve, divide the polenta between four bowls and top with a generous helping of beans. Garnish and enjoy!