Black Bean and Corn Polenta Cakes

Ingredients (for 3 servings)

• 1 cup — dry polenta
• 4 cups — vegetable broth, low sodium
• 2 cloves — garlic, minced
• 1 tsp — smoked paprika
• ¼ tsp — salt
• 1 tbsp — olive oil
• 1 can — black beans, low-sodium, drained and rinsed
• ½ cup — corn kernels
• ½ cup — nutritional yeast
• ¼ cup — fresh cilantro, chopped
• 1 whole — Black pepper, to taste
• ½ tbsp — olive oil, for pan-searing
• 1 whole — avocado, sliced
• 2 cups — pico de gallo