Creamy Polenta with Jalapeño Tomato Sauce Recipe - Forks Over Knives

Ingredients

• 1 cup chopped onion
• 1 cup chopped green bell pepper
• 1 to 2 fresh jalapeño chiles, seeded and finely chopped
• 3 cloves garlic, minced
• 2 lb. roma tomatoes, peeled, cored, and quartered (see intro for tip)
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon ground coriander
• 1 15-oz. can no-salt-added black beans, rinsed and drained (1½ cups)
• 2 ears fresh sweet corn, cut off the cob (1 cup kernels)
• Sea salt, to taste
• Freshly ground black pepper, to taste
• 3 cups low-sodium vegetable broth
• 2 cups quick-cooking polenta
• 2 tablespoons chopped unsalted roasted pepitas
• Chopped fresh cilantro