Polenta with Black Bean Salsa

16 oz roll of refrigerated polenta (usually found in the healthfood/organic section of produce)

grapeseed oil (or high heat oil of choice)

1- 15 oz can of black beans, rinsed and drained

1 cup (I used a small premade jar) of chunky salsa

1 bell pepper chopped

1 small onion chopped

2 TBSP of fresh chopped parsley

1/2 cup shredded Pepper Jack Cheese

1/4 cup grated Parmesan

Ground Black Pepper

Preparation:

Cut polenta into 1/2" slices.  Pan fry in oil til golden brown and crisp, season to taste with black pepper or your choice of seasonings.  As polenta cooks, remove to paper towels on plate and drain.

In another pan, saute onions and bell pepper.  After a few minutes, add in black beans, salsa and cheeses and warm mixture up.

Serve fried polenta rounds, topped with Black Bean Salsa, and top with fresh parsley.