Black Bean and Corn Polenta Cakes

Bring the vegetable broth to a boil in a pot. Add the polenta, garlic, paprika, salt, and olive oil. 2. Reduce the heat to low and simmer for 15-20 minutes, stirring frequently, until the mixture becomes thick and creamy. 3. Stir in the black beans, corn, nutritional yeast, cilantro, and black pepper. 4. Line a baking sheet with parchment paper. 5. Spread the polenta mixture into an even 1-inch thick layer. Let it cool in the fridge for at least an hour, or until fully firm. 6. Once set, cut the polenta into squares. 7. In a pan over medium heat, heat the remaining olive oil. 8. Cook each polenta cake for 3-4 minutes per side until golden and crisp. 9. Serve warm, topped with pico de gallo and avocado slices.