Mexican Polenta

I haven't made or eaten polenta in a very long time (probably since this), so I decided to make some to help use up the cornmeal I bought for my carrot muffins. Plus, it is quick and easy and, I suppose, fairly healthy.

Although I think polenta is Italian in origin, I thought I would give mine a Mexican twist. To go with it, I roasted tomatoes and zucchini and then added black beans and cilantro. Sliced ripe avocado was the final touch. Yum!