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.

Makes 4 servings, 1 1/2 cups each

ACTIVE TIME: 35 minutes

TOTAL TIME: 35 minutes

EASE OF PREPARATION: Easy

4 teaspoons extra-virgin olive oil, divided
1 16-ounce tube prepared plain polenta, cut into 1/2-inch cubes
1 clove garlic, minced
1 small onion, halved and thinly sliced
1 red bell pepper, diced
1/2 teaspoon paprika, preferably smoked, plus more for garnish (see Note)
1 15-ounce can butter beans, rinsed
4 cups packed baby spinach
3/4 cup vegetable broth
1/2 cup shredded Manchego or Monterey Jack cheese
2 teaspoons sherry vinegar

1. 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.
2. 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.

NUTRITION INFORMATION: Per serving: 207 calories; 8 g fat (2 g sat, 4 g mono); 7 mg cholesterol; 28 g carbohydrate; 10 g protein; 5 g fiber; 678 mg sodium; 578 mg potassium. Nutrition bonus: Vitamin C (120% daily value), Vitamin A (110% dv), Folate (23% dv), Calcium (20% dv), Potassium (19% dv).
1 1/2 Carbohydrate servings
Exchanges: 1 1/2 starch, 1 vegetable, 1 very lean meat, 1 fat

TIP: 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.

Easy, so tasty and vegetarian, too!

Anonymous

I used cannelini beans instead because they were what I had, but it turned out really good. The sauce had a nice flavor, kind of nutty from the beans.

Anonymous

The smoked paprika seemed to make all the difference; so delicious! A wonderful easy recipe and I will make it again!

Emily

This was excellent. I went to the trouble of getting the hot smoked paprika and it made all the difference.

meredith, NY, NY

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

easy and really delicious!

, Mill Valley, CA

I made this again, and instead of sauteeing the polenta, I sliced it into 1/2" thick rounds, brushed them with olive oil and grilled them on a cast iron grill pan over medium-high heat until slightly browned and crispy. I then served the bean-spinach-pepper mixture over the grilled rounds. I really prefer this method, as the polenta gets a bit of smoky flavor and stays crispier. The presentation is also very pretty, even dinner party worthy. Easy, healthy and delicious!

Beth, Milwaukee, WI