Southwestern Beans on Polenta

Beans:

2 [~15.5 oz] cans Heinz Vegetarian Beans
1/2 tsp ground cumin
1/2 tsp dry oregano
1 tsp dry onion flakes

To crockpot.  Simmer on low 2 hours.


Polenta:

2 c water
1/2 c plus 1 TBS coarse cornmeal
1 tsp salt
1 tsp extra virgin olive oil
black pepper
basil, oregano, or other herbs to taste

First 3 ingredients to bowl & microwave 6 min.  Stir well, cook another 4 mins.
Stir in oil, pepper, herbs.  Oil a loaf pan [or cookie sheet], pour on polenta.
Refrigerate until solid [~1 hour].  Slice & brown lightly in non-stick pan.

Serve beans over polenta.