Polenta mash with roasted tomato salsa

I made this this week for the first time and it was really good, the kids loved it too. I didnt mash the polenta but left it cubed.

2 Tbsp. olive oil
1 yellow onion, diced (about 2 cups)
18-24 oz. prepared polenta (sold in a tube with grains), diced into 3/4-inch cubes
15 oz. canned cannellini or pinto beans, drained and rinsed
1/2 cup mild roasted tomato salsa
1/2 cup nonfat or low fat sour cream
2 Tbsp. fresh cilantro, chopped (optional)

In a large nonstick skillet, heat the oil over medium heat. Add the onions and cook, stirring occasionally, until they are lightly browned, 5-7 minutes. (Meanwhile, prepare the guacamole, if you are serving it.)

Add the polenta and beans and cook them, flipping gently and occasionally, until the polenta is softened, about 5 minutes. (At this point you can mash the polenta with the spatula or a potato masher, if desired, or keep it diced.)

In a measuring cup, combine the salsa and sour cream, and add it to the polenta mixture. Reduce the heat to medium-low so the sour cream won't curdle. Stir it gently until it is warm throughout. Top the polenta with the cilantro, if desired, and serve it immediately.