Black Bean Ragoût With Cheese Polenta

• 1 teaspoon olive oil
• 1 cup chopped onion
• 1 garlic clove, minced
• 1 (14.5-ounce) can diced tomatoes, undrained
• 1 1/2 cups chopped zucchini (about 1 medium)
• 1 cup frozen whole-kernel corn
• 1 1/4 teaspoons fajita seasoning (such as McCormick)
• 1 (15-ounce) can black beans, rinsed and drained
• 2 1/4 cups water
• 3/4 cup 1% low-fat milk
• 1/2 teaspoon salt
• 1 tablespoon light stick butter
• 3/4 cup yellow cornmeal or uncooked quick-cooking grits
• 1/2 cup (2 ounces) shredded 2% reduced-fat sharp Cheddar cheese
• 1/4 cup fat-free sour cream
• 1/4 cup chopped fresh cilantro

1. Heat oil in a large nonstick skillet over medium heat. Add onion and garlic; saute 3 minutes or until tender. Add tomatoes and next 3 ingredients; cook 12 minutes. Stir in beans; cook 2 minutes or until thoroughly heated.
2. While tomato mixture cooks, bring 2 1/4 cups water and next 3 ingredients to a boil in a small saucepan. Add cornmeal, stirring with a whisk; cook 5 minutes over medium heat or until mixture is slightly thickened, stirring constantly. Remove from heat; stir in cheese and sour cream. Cover and let stand 5 minutes.
3. Stir cilantro into ragout. Spoon polenta into individual bowls, and top with ragout.

olive oil, onion, garlic, tomatoes, zucchini, corn, fajita seasoning, black beans, water, milk, salt, light stick butter, yellow cornmeal, cheddar cheese, sour cream, fresh cilantro

Taken from www.myrecipes.com/recipe/black-bean-ragot-with-cheese-polenta (may not work)