Tex-Mex Polenta Bowls - Forks Over Knives

Ingredients

• 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)