This dish is a satisfying vegetarian meal complete with spinach, beans and polenta, inspired by classic Spanish flavors. Note: Look for smoked paprika with other specialty spices; it's available in three varieties: sweet, bittersweet and hot. Sweet is the most versatile, but if you like a little bit of heat, choose the hot variety. You can find Spanish products in specialty-foods stores or online at tienda.com. Make it a Meal: Enjoy with a green salad tossed with sherry vinaigrette and a glass of Jean-Luc Colombo Côtes du Rhône.

EatingWell Test Kitchen
Source: EatingWell Magazine, October/November 2006

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Recipe Summary

total:
35 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat 2 teaspoons 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 a plate.

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  • Reduce the heat to medium, add the remaining 2 teaspoons 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 the heat; stir in cheese and vinegar. Serve vegetables over polenta. Sprinkle with paprika, if desired.

Tips

Smoked paprika is available in three varieties: sweet, bittersweet and hot. Sweet is the most versatile, but choose hot if you like a bit of heat. Find it in well-stocked supermarkets or specialty-foods stores.

Nutrition Facts

221 calories; protein 10.4g 21% DV; carbohydrates 28.2g 9% DV; dietary fiber 5.5g 22% DV; sugars 3.3g; fat 9.3g 14% DV; saturated fat 3.4g 17% DV; cholesterol 12.6mg 4% DV; vitamin a iu 5169.6IU 103% DV; vitamin c 53.1mg 88% DV; folate 102.2mcg 26% DV; calcium 182.2mg 18% DV; iron 2.7mg 15% DV; magnesium 43.4mg 16% DV; potassium 659.2mg 19% DV; sodium 638.5mg 26% DV; thiamin 0.1mg 6% DV.

Reviews (35)

Read More Reviews
35 Ratings
  • 5 star values: 31
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/30/2011
A very tasty and hearty dish! I didn't have sherry vinegar so I used equal parts balsamic and red wine vinegars and it turned out great. I will be making this again and again. Beth Milwaukee WI Read More
Rating: 5 stars
10/30/2011
Very good & pretty on a white plate. I used cannellini beans instead of butter beans red wine instead of sherry vinegar and Italian cheese blend instead of Jack and chicken broth instead of vegetable for subs as that's what I had on hand. I bought a 24 oz tube of polenta (also known as "mush") & cut off the 16 oz as called for in the recipe. Next time I'll use the full 24 ozs. Good enough & pretty enough to serve to company Beth Pinckney MI Read More
Rating: 5 stars
10/29/2011
Love it! I really thought this would be a terrible recipe I went ahead with it anyway. When I saw the end result I was like there is no way I will take more than one bite of this. Then amazingly it was very delicious. I followed the recipe but used canned butter beans. I will definitley keep this on my list of fav recipes. I am not a fan of any beans but you have changed my mind with the recipe. Though I don't like looking at them. Maybe I can try to mash all the ingredients together and make a patty out of it now that would be better for my sake! But still a worthy recipe! Read More
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Rating: 5 stars
10/29/2011
A big hit with 3 generations at my home I prepared this recipe for my family and we all loved it! The smoked paprika gave it wonderful flavor. I used frozen baby limas which I did not have close enough to room temperature when adding to the recipe. In the future I will cook them in the microwave and then add them to the recipe when called for to let the flavors blend. Pros: Easy to prepare and so filling. You forget there is no meat. Read More
Rating: 5 stars
10/30/2011
Easy so tasty and vegetarian too! Anonymous Read More
Rating: 5 stars
10/30/2011
I'll admit I was skeptical at first. I've never had Polenta (grits) before and My mom had once taken an opportunity to express her dislike of them but I made this for lunch and OH MY WOW!! This was sooo good. I substituted Sherry vinegar for white distilled and butter beans (since I had no clue what that was; apparently it's lima beans) for white beans. Hearty filling satisfying and absolutely DELICIOUS! I will definitely be making this a staple in my home. Read More
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Rating: 5 stars
10/30/2011
easy and really delicious! easy and really delicious! Mill Valley CA Read More
Rating: 4 stars
05/06/2013
Loved it! I never use pre-made polenta I buy non-GMO ground polenta. After that chilled in an 8x8 pan it was cut into triangles and sauteed. I added some grape tomatoes otherwise followed the recipe to a T. My husband and I ate in silence that night! So good. The next night the leftovers were chopped and used to top a homemade whole wheat pizza crust. Two fantastic meals one recipe! A keeper for sure. Pros: Beautiful colors lots of easy to find veggies versatile Read More
Rating: 4 stars
04/16/2017
This was a delicious concoction of vegetables okay as a vegetarian meal and would have been great as a side dish with a meat protein or as a warm "salad" with some crunchy bacon on top. Will use sun-dried tomato polenta next time though. Read More