Brazilian Black Beans With Polenta
6 small breakfast sausages, cut into .5"-thick slices
1 medium onion, chopped
1/2 cup water, divided
1 can (19 oz.) black beans, undrained
1 tablespoon vegetable oil
1 tube (about 1 lb.) cooked polenta
1 large tomato, chopped
1. Brown sausages and onion in large nonstick skillet over medium-high heat, stirring frequently. Add 1/4 cup water; cover skillet and cook 4 minutes.
2. Add beans with their liquid and remaining 1/4 cup water to skillet, mixing well. Reduce heat to medium and cook, stirring occasionally, 8 minutes.
3. While beans are cooking, heat oil in another large nonstick skillet over medium-high heat. Cut polenta into eight 1/2" slices. Cook polenta 8 minutes, turning once, until golden brown.
4. To serve, spoon beans into 4 shallow bowls and top with 2 slices of polenta and one quarter of the chopped tomato.
Nutrition per serving: 317 cal.; 13 g pro.; 12 g fat; 40 g carb.; 774 mg sod.; 12 mg chol.