Warm and flavorful, this dish is an easy recipe for a busy work night. I found this recipe while visiting one of my daughters. This is a one pot meal if the polenta is already prepared, so clean up is a snap. This day I made my polenta from scratch while the spinach was sautéing. Just follow the recipe on the package. Personally, I use non GMO corn meal/polenta. This can also be made a day or two ahead of time.

Black Bean & Polenta Skillet

Ingredients:

• 4 ounce fresh baby spinach

• 1 can black beans, rinsed and drained

• ¼ cup green chiles

• ¼ cup cream cheese

• ½ cup polenta, prepared

• 2 TBSP butter

• 3 TBSP Sriracha

• Fresh cilantro

Directions:

1. Heat oven to 350 degrees.

2.  Heat a medium sized cast iron skillet to medium.  Place a small amount of water and spinach in the skillet.  Sauté until wilted.  Add black beans and green chilies. Stir in cream cheese and combine. 

3.  Add polenta on top of prepared mixture and bake at 350 degrees for 20-25 minutes or until polenta is lightly browned.

4.  Meanwhile, in a small sauce pan, melt butter.  Remove from stove top and add Sriracha, stirring to combine.

5.  Once finished baking, pour buttery sauce over polenta.  Top with chopped cilantro and serve.