Spinach and Black Bean Polenta

This is something I kind of made up one day. I wanted to have something a little different, and decided on polenta. I thought that plain spaghetti would be boring, so I spiced it up.Polenta
1 cup cornmeal
1 cup cold water

Boil 2 3/4 cups of water. Combine cornmeal with cold water and slowly add to boiling water, stirring constantly. Return to boiling, stirring constantly; reduce heat. Cook for 10 minutes, or til thick. Pour mixture into a pie plate (or any small baking dish; I've even used oven-safe bowls to make individual portions). Cool; cover and chill until firm. Bake in a 350 degree oven for about 20 minutes. Cut into wedges. Makes 4 servings.Spinach and Black Bean Sauce
1 onion, chopped
1 tbsp olive oil
2 cloves garlic
1 can Italian-style tomatoes
1 cup spaghetti sauce
3 cups chopped spinach, fresh and uncooked
1 cup black beans, cooked (or canned)
1 tbsp dried basil

Cook onion in oil; add garlic. Stir in tomatoes, spaghetti sauce, and black beans; add spinach and cook until wilted. Add dried basil and serve over polenta and enjoy!