Black Bean Ragoût With Cheese Polenta

Ingredients

• 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

Preparation

1. 1. Heat oil in a large nonstick skillet over medium heat. Add onion and garlic; sauté 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. 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. 3. Stir cilantro into ragoût. Spoon polenta into individual bowls, and top with ragoût.