Prep 5 mins
Cook 20 mins
From Outpost Natural Foods, in their Diabetes Fighting Foods flyer.
Make and share this Catalan Sauteed Polenta and Butter Beans recipe from Food.com.
- 4 teaspoons olive oil, divided
- 1 (16 ounce) package prepared polenta, cut into 1/2-inch cubes
- 1 garlic clove, minced
- 1 small onion, halved and thinly sliced
- 1 red bell pepper, diced
- 1⁄2 teaspoon paprika
- 1 (15 ounce) can butter beans, rinsed
- 4 cups Baby Spinach
- 3⁄4 cup low sodium vegetable broth
- 1⁄2 cup monterey jack cheese, shredded
- 2 teaspoons sherry wine vinegar
- Heat 2 teaspoons olive 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 plate.
- Reduce the heat to medium, add the remaining 2 tsps 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 heat; stir in cheese and vinegar.
- Serve vegetables over polenta.
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.
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.
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!