Creamy Polenta with Jalapeño Tomato Sauce

In a large pot cook onion, bell pepper, jalapeño, and garlic over medium 4 to 5 minutes, stirring occasionally and adding water, 1 to 2 tablespoons at a time, as needed to prevent sticking. Add tomatoes, cumin, paprika, coriander, and ¼ cup water. Bring to boiling; reduce heat. Cover and simmer 20 to 25 minutes or until tomatoes are very soft. 2. Stir in black beans and corn. Bring to boiling; reduce heat. Cook, uncovered, 4 to 5 minutes or until corn is crisp-tender and mixture is heated through. Season with salt and black pepper. 3. Meanwhile, in a large saucepan bring vegetable broth and 3 cups water to boiling. Slowly whisk in polenta. Stir constantly 5 minutes or until polenta is tender. Serve sauce over polenta. Top with pepitas and cilantro.