Black and Gold Polenta

1 large sweet yellow onion, chopped
1 jalapeno chile, seeded and chopped
2 cloves garlic, crushed
1 tablespoon olive oil
2 16 cans black beans, drained and rinsed
2 tablespoons vermouth or dry white wine
1 1/2 teaspoons coriander
1/2 teaspoon cumin
5 cups water
2 cups yellow cornmeal
1 cup skim milk
1 teaspoon sea salt
1/2 teaspoon ground black pepper
2/3 cup freshly grated Parmesan or Asiago cheese
1 cup shredded sharp cheddar
2 cups mozzarella


Preheat oven to 350 degrees, grease 9 x 13 inch baking dish
Heat oil and saute onion, chiles and garlic about 5 minutes
Add black beans and vermouth, stir well and cover
Simmer over low heat about five minutes
Partially mash beans, add coriander and cumin and set aside
In separate pot, bring 5 cups water to boil, slowly add one cup of cornmeal, stirring constantly
Reduce heat to low, add remaining cornmeal in thin stream while stirring, add skim milk, salt, pepper and parmesan cheese, stir well and remove from heat
Stir cheddar into cooled bean mixture
Spread half of cornmeal mixture in bottom of baking dish, top cornmeal with bean mixture, spreading it evenly, scatter 3/4 cup mozzarella over bean mixture, smooth remaining cornmeal on top, sprinkle top with remaining mozzarella
Bake 45-50 minutes until golden brown, cool slightly before serving