Polenta with red kidney beans and mushrooms

Preparation

In a large skillet, heat the garlic oil over medium-high heat. Add the mushrooms; cook, stirring occasionally. When done, add the entire can of red kidney beans and stir with the mushrooms for just 2 minutes.

Meanwhile, in a saucepan, bring 500 ml of water to a boil. Gradually whisk in the cornmeal and season with salt and pepper. Reduce the heat to medium-low; cook, stirring often, until the mixture is thick enough to coat the back of a spoon.

Divide the polenta into shallow bowls and top with the mushroom mixture.