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    You are in: Home / Recipes / Catalan Sauteed Polenta and Butter Beans Recipe
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    Catalan Sauteed Polenta and Butter Beans

    Catalan Sauteed Polenta and Butter Beans. Photo by Satyne

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    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    5 mins

    20 mins

    WI Cheesehead's Note:

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

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    Units: US | Metric


    1. 1
      Heat 2 teaspoons olive oil in a large nonstick skillet over medium-high heat.
    2. 2
      Add polenta and cook in a single layer, stirring occasionally, until beginning to brown, 8 to 10 minutes. Transfer to plate.
    3. 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. 4
      Add onion and bell pepper; cook, stirring, until just tender, 3 to 5 minutes.
    5. 5
      Sprinkle with paprika, cook, stirring for 30 seconds.
    6. 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. 7
      Remove from heat; stir in cheese and vinegar.
    8. 8
      Serve vegetables over polenta.

    Ratings & Reviews:

    • on March 19, 2013


      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.

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    • on March 07, 2013


      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.

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    • on November 09, 2012


      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!

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    Read All Reviews (10)


    Nutritional Facts for Catalan Sauteed Polenta and Butter Beans

    Serving Size: 1 (203 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 193.0
    Calories from Fat 84
    Total Fat 9.3 g
    Saturated Fat 3.4 g
    Cholesterol 12.5 mg
    Sodium 369.8 mg
    Total Carbohydrate 19.2 g
    Dietary Fiber 5.5 g
    Sugars 2.2 g
    Protein 9.2 g

    The following items or measurements are not included:

    prepared polenta

    low sodium vegetable broth

    sherry wine vinegar

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