1 Preheat broiler. 

2 Heat a medium-size sauté pan over medium-high heat with 1 tablespoon evoo.  In a separate pot over medium-high heat, bring stock and milk to a simmer.  

3 Sauté onion, green peppers, jalapeño peppers, and garlic.  Add the veggie ground beef and brown for a few minutes.  Add black beans, chili powder, cumin, salt and pepper and tomato sauce to the pan, and mix well, adjust seasoning to taste. Let simmer while you finish putting together the polenta. 

4 Pour the polenta in a slow steady stream into the boiling stock/milk mixture, whisking constantly until it begins to thicken (timing will vary per package directions). Season with salt and pepper to taste, then add the cilantro and sliced scallions and stir well. At this point you want the polenta to be nice and thick, but relatively easy to "pour" so if you need to add more stock or water to loosen it up, go for it. 5 Pour polenta over the simmering pan to for a nice even cover.  Top with cheddar cheese and transfer to the broiler to brown, about 3-4 minutes. 6 Remove and serve straight from the skillet.