Catalan Sauteed Polenta & Butter Beans
This dish is a satisfying vegetarian meal complete with spinach, beans and polenta, inspired by classic Spanish flavors. Note: Look for smoked paprika with other specialty spices; it's available in three varieties: sweet, bittersweet and hot. Sweet is the most versatile, but if you like a little bit of heat, choose the hot variety. You can find Spanish products in specialty-foods stores or online at tienda.com. Make it a Meal: Enjoy with a green salad tossed with sherry vinaigrette and a glass of Jean-Luc Colombo Cotes du Rhone.
Prep Time:
35 mins
Total Time:
35 mins
Servings:
4 servings, 1 1/2 cups each
Ingredients
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4 teaspoons extra-virgin olive oil , divided
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1 16-ounce tube prepared plain polenta, cut into 1/2-inch cubes
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1 clove garlic, minced
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1 small onion, halved and thinly sliced
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1 red bell pepper , diced
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1/2 teaspoon paprika, preferably smoked, plus more for garnish (see Note)
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1 15-ounce can butter beans, rinsed
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4 cups packed baby spinach
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3/4 cup vegetable broth
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1/2 cup shredded Manchego or Monterey Jack cheese
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2 teaspoons sherry vinegar
Directions
1.
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.
2.
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.
Tip:
Smoked paprika is available in three varieties: sweet, bittersweet and hot. Sweet is the most versatile, but choose hot if you like a bit of heat. Find it in well-stocked supermarkets or specialty-foods stores.
Nutrition information
Calories 207, Total Fat 8 g, Saturated Fat 2 g, Monounsaturated Fat 4 g, Cholesterol 7 mg, Sodium 678 mg, Carbohydrate 28 g, Fiber 5 g, Protein 10 g, Potassium 578 mg. Daily Values: Vitamin A 110%, Vitamin C 120%, Calcium 20%. Exchanges: Starch 1.5,Vegetable 1,Lean Meat 1,Fat 1.
Percent Daily Values are based on a 2,000 calorie diet
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