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Catalan Sauteed Polenta & Butter Beans

October/November 2006, EatingWell for a Healthy Heart Cookbook (2008)

Your rating: None Average: 4.4 (104 votes)

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 Cotes du Rhone.



READER'S COMMENT:
"Wow! This is the 2nd time I've made this recipe. WIth a few modifications, I think it turned out even better. The main change was in cooking the polenta. After cutting into cubes, I placed them on a broiler pan. I sprayed quickly with PAM...
Catalan Sauteed Polenta & Butter Beans Recipe

31 Reviews for Catalan Sauteed Polenta & Butter Beans

06/07/2010

I loved this. The polenta was OK, edible but I did not think it paired well with the veggies. I'm going to be making this again so I'll try to substitute something else (rice maybe?), or just eat it by itself (using less broth).

Comments
05/09/2010
Anonymous

This recipe turned out so fantastic. I could not find butter beans anywhere, frozen, canned or dry, so I substituted great northern beans and it came out so delicious. I had guests for dinner who are vegitarian and they enjoyed this so much, I had to give them the recipe. I will definately make this again soon.

Comments
05/04/2010
Anonymous

Great idea but bland! I would add much more flavor - garlic, maybe fresh thyme. I oven roasted the polenta - kept waiting for it to "brown". It didn't, but after 25 minutes at 400 degree oven it ended up with a satisfying crunch.

Comments
04/22/2010
Anonymous

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.

Comments
04/03/2010

So tasty! Very hearty and satisfying. I took ann_cookie's suggestion of baking the polenta instead of pan frying it, and that worked really well. The polenta cubes were crispy and it made the dish come together more quickly since I could get the bean mixture ready while the polenta baked. DEFINITELY spring for the smoked paprika. It gives the dish a great smokey/bacon flavor. I use it all the time in other dishes as well for a little extra kick.

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