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Polenta–Black Bean Medallions with Spicy Salsa
Ingredients
  • 4½ cups low-sodium vegetable broth or water
  • ½ cup chopped leek, white part only
  • 1½ teaspoon ground oregano
  • 2 cloves garlic, minced
  • ½ teaspoon ground cumin
  • ¼ teaspoon ground turmeric
  • ⅛ teaspoon freshly ground black pepper
  • 1 cup quick-cooking polenta
  • 1 15-oz. can black beans, rinsed and drained
  • 1 tbsp. lemon juice
  • Sea salt, to taste
  • 1 cup tomato salsa
  • 1 cup guacamole
Steps
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