Sarah's Friend's Trainer's Spinach and Black Bean Polenta

I'm not a health food nut, but I'm nuts about the healthy recipe I made last night. A dear friend of mine (who does triathlons) hired one of those snazzy trainers that does workouts and meals with you/for you, and I'm enjoying some of the benefits: second hand recipes already tested by my dear friend the gourmet triathlete.

You won't find me making anything difficult (ever) but this one is just about the easiest thing I've ever done and I loooooooved it. My kids even ate the polenta and beans and cheese (the non oniony, spinachy parts).

If you have a recipe to share send it along and I'll include it in a post. Give your name so we can all praise you for your recipe at the pool.

Here's the Polenta Deal:

Serving Content: 1/4 of recipe
Servings: 4 (Riiiiight. I ate at least half of this, but even so it's healthy)
Calories/Serving: 316.44
CPF Ratio (what the hell is this anyway?): 57-25-17

1 t Olive Oil
2 Garlic cloves, minced (I used two frozen Trader Joe's garlic cubes)
1/2 Cup Chicken Broth, Nonfat Reduced Sodium
1/4 Cup Sun-Dried Tomatoes (packed in oil, drained)
1/2 t Cumin
1/2 Cup Sweet Onion, chopped
1 Can Black Beans
1/2 Bag Baby Spinach
4 Cups Water
1 Cup Polenta, Dry
1 T Smart Balance Light Spread
1/2 t Salt
4 oz Cheese, Cabot Cheddar 75% Light (from Trader Joe's. But I used full fat sharp Cheddar and I DO recommend it :)

1. Heat oil in nonstick skillet over med-high heat. Add garlic; saute 1 minute
2. Stir in broth, tomatoes, cumin, onion, and beans; bring to simmer. Cook 2-3 min, stirring occasionally.
3. Remove from heat. Add spinach, tossing to combine.
4. Bring water to boil in medium pot. Add polenta, Smart Balance, and salt; stir well w/ a whisk.
5. Reduce heat, and simmer 3 min or until thick, stirring constantly.
6. Spoon 3/4 Cup polenta into each of 4 bowls (or put it all into your bowl. you earned it while swimming after all). Top each with 3/4 Cup bean mixture and 1 oz. cheese.

Enjoy.