Catalan Sauteed Polenta and Butter Beans
From Outpost Natural Foods, in their Diabetes Fighting Foods flyer.
- Ready In:
- 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.
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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!