Begin by bringint the broth to a boil. Slowly whisk in the polenta and the 1 tsp cumin. Reduce heat to low and continue to stir. Cook for about 10 minutes. Add a little more water if it gets too thick. Stir in the butter and cheese at the end.
While the polenta is cooking, in between stirring, heat up the beans. Season with 1/2 tsp cumin and the chili powder. Stir in the juice from the lime.
Plate by dolloping polenta down then topping with beans. Add some pico, avocado, fresh cilantro, and whatever else you want!