Mushroom and red kidney bean polenta

Preparation

1. In a large skillet, heat the garlic-infused olive oil over medium-high heat. Add the sliced mushrooms and cook, stirring occasionally. Once the mushrooms are cooked, add the entire can of red kidney beans and stir with the mushrooms for only 2 minutes.
2. In the meantime, in a saucepan, bring 2 cups of water to a boil. Gradually whisk in the fine cornmeal, and season with salt and pepper. Reduce the heat to medium-low; cook, stirring often, until the mixture is thick enough to coat the spoon.
3. Divide the polenta into shallow bowls and top with the mushroom and red kidney bean mixture.