Catalan Sauteed Polenta and Butter Beans

Catalan Sauteed Polenta and Butter Beans created by Satyne

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

Ready In:
25mins
Serves:
Units:

ingredients

directions

  • 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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RECIPE MADE WITH LOVE BY

@WI Cheesehead
Contributor
@WI Cheesehead
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"From Outpost Natural Foods, in their Diabetes Fighting Foods flyer."

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  1. llthomas43
    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.
  2. llthomas43
    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.
  3. Satyne
    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.
  4. Satyne
    Catalan Sauteed Polenta and Butter Beans Created by Satyne
  5. lolablitz
    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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