Catalan Sauteed Polenta and Butter Beans

Total Time
Prep 5 mins
Cook 20 mins

From Outpost Natural Foods, in their Diabetes Fighting Foods flyer.

Ingredients Nutrition


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

5 5

This was yummy. I omitted the spinach and sherry wine vinegar. I used a 1/4 c of white wine, frozen butter beans and shredded romano cheese instead of the monterey jack. It was luscious and quite satisfying.

5 5

This was great! It was so easy and quick to make and very filling. I didn't read the recipe right so I didn't have any bell peppers on hand, so used 2 tomatoes and 2 birds eye chillies, turned out great. I also mistakenly thought that montary jack cheese is like mozzarella, whoops! But still delicious. I still have half a package of Polenta left, so I might make again this weekend with the correct ingredients. Definitely a keeper this one.

5 5

A fellow Wisconsinite AND Outpost frequenter?! Wow what a small world :) In honor of its origins, I went to the Outpost in Bayview to get the ingredients for this lovely meal. I love the technique for the polenta as I've never been able to get the texture right before. I did find that I don't like lima beans, so next time I'll use cannelini and I'll probably reduce the stock to 1/2 cup for personal pref. My house still smells great, thanks for the keeper!