Smoked Polenta and Black Beans

Black beans and polenta make a pretty plate presentation.

Welcome to August. Just a few weeks away from starting the final year of MFA studies. Wow. I would've never thought life's horizons could stretch this far. It's quite momentous. Each day feels like a great victory.
A great victory should always include good food.
I always keep a good supply of polenta logs (an ingredient that I'll have to buy in bulk soon) and black beans. Of course that inner genius stroked a late night hunger craving, saying combine these two ingredients in the nonstick skillet. Gotta obey that authoritative command. 
Black beans serve as the delicious sidekick to flavorful polenta rounds, golden and lightly crisp with a soft, melt-in-mouth center. Fork and knife slides and slices easily into rather romantic tenderness, all golden and sprinkled in herb, a smoked effervescence fully pleasing taste. There is a reason this recipe portion serves one.   

Smoked Polenta and Black Beans Ingredients and Preparation

Trader Joe's Polenta
1 1/2 cup black beans, drained and rinsed
2 tablespoon olive oil
2 teaspoon liquid smoke
2 teaspoon liquid aminos
1 teaspoon cumin
1 teaspoon coriander
1/2 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon Italian seasonings (optional)

Mix liquid smoke, liquid aminos, cumin, coriander, salt, and black pepper together. Set aside.
Warm up skillet and pour in olive oil.
Cut polenta into pretty logs that can fool people into believing they're golden scalloped potatoes.
Brush each side with marinade mixture.
Toss polenta rounds into the skillet. Flip over after 5 minutes or so.
Add black beans and cook for an additional 4 minutes.

Remove from heat and plate polenta first. Top with black beans.

Sprinkle with extra dried herbs.

That perfect luscious side view.

Can either be eaten plain or topped with creamy tahini or baba ganoush.