Catalan Sauteed Polenta & Butter Beans

• Vegetarian
• Gluten free

• Produce

  • 4 cups Baby spinach, packed
  • 1 15-ounce can Butter beans
  • 1 clove Garlic
  • 1 Onion, small
  • 1 Red bell pepper

• Canned Goods

  • 3/4 cup Vegetable broth

• Pasta & Grains

  • 1 16-ounce tube Polenta, prepared plain

• Baking & Spices

  • 1/2 tsp Paprika

• Oils & Vinegars

  • 4 tsp Olive oil, Extra Virgin
  • 2 tsp Sherry vinegar

• Dairy

  • 1/2 cup Manchego or monterey jack cheese

Found on eatingwell.com

Description

Ingredients

• 4 teaspoons extra-virgin olive oil, divided
• 1 16-ounce tube prepared plain polenta, cut into ½-inch cubes
• 1 clove garlic,minced
• 1 small onion, halved and thinly sliced
• 1 red bell pepper, diced
• ½ teaspoon paprika, preferably smoked, plus more for garnish (see Note)
• 1 15-ounce can butter beans, rinsed
• 4 cups packed baby spinach
• ¾ cup vegetable broth
• ½ cup shredded Manchego or Monterey Jack cheese
• 2 teaspoons sherry vinegar

Directions

• Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add polenta and cook in a single layer, stirring occasionally, until beginning to brown, 8 to 10 minutes. Transfer to a plate. Reduce the heat to medium, add the remaining 2 teaspoons oil and garlic to the pan, and cook, stirring, until fragrant, 30 seconds. Add onion and bell pepper; cook, stirring, until just tender, 3 to 5 minutes. Sprinkle with paprika; cook, stirring, for 30 seconds. Stir in beans, spinach and broth; cook, stirring, until the beans are heated through and the spinach is wilted, 2 to 3 minutes. Remove from the heat; stir in cheese and vinegar. Serve vegetables over polenta. Sprinkle with paprika, if desired.

Nutrition