• Prep-time: / Ready In:
  • Makes 4 bowls

A hint of cumin and sea salt dial up the flavor of a simple polenta porridge. Black beans and avocado add extra heartiness. Tex-Mex toppings make it a well-rounded savory breakfast or anytime meal.


  • 1 cup dry polenta
  • 1 teaspoon ground cumin
  • Sea salt, to taste
  • 1 15-oz. can black beans, rinsed and drained (1½ cups)
  • 1 cup purchased pico de gallo
  • 1 small avocado, halved, seeded, peeled, and sliced
  • 2 tablespoons finely chopped fresh cilantro
  • 1 fresh jalapeño pepper, seeded and finely chopped (optional)


  1. In a medium saucepan bring 4 cups water to boiling. Gradually whisk in polenta and cumin. Reduce heat to low; cook about 20 minutes or until mixture is thick and creamy, stirring occasionally. Remove pan from heat. Season with salt.
  2. In a small saucepan warm beans over low heat. Divide polenta among four individual bowls. Top with beans, pico de gallo, avocado, cilantro, and jalapeño (if using).

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about the author

Darshana Thacker

Darshana Thacker is chef and culinary project manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit DarshanasKitchen.com for more.

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