• In a large saucepan boil 3½ cups of water.
• Reduce heat to low and add in 1 tsp salt and whisk in polenta.
  

An easy way to power up any polenta is by adding fresh herbs. I want to try a basil rosemary polenta stuffed in a tomato…yum!

• If using quick cooking polenta add in 2 tbsp of cilantro and 1 tbsp of olive oil.
  
• Pour polenta in 8×8 baking dish that has been lightly oiled and refrigerate for 30 minutes.
  

The salsa is delicious, easy and has a light taste about it. If you don’t want this as the base for the beans, use your favorite salsa recipe.

• In a large bowl combine tomatoes, jalepenos, 4 green onions, garlic, lime juice, and the remaining cilantro (1/4 cup).
  
• Combine and add salt & pepper to taste. Refrigerate.
  
• Preheat oven to 375 degrees F. and cut polenta into 4 squares.
  

This is perfect to serve to your friends with gluten allergies. It is a complete meal with a side salad and meat or bread.

• Place on a lightly oiled baking sheet and brush tops with 1 tbsp of olive oil.
  
• Bake for 30-minutes or until lightly browned.
• Heat remaining tablespoon of olive oil over medium heat in a pan.
• Add in last of green onions, beans, and salsa.
  
• Simmer mixture over low heat and season with salt & pepper to taste.
  
• Top bean salsa over hot polenta and serve.