This dish was excellent! The only things that I did different was baking the polenta and adding red wine vinegar instead of sherry.
Catalan Sauteed Polenta & Butter Beans
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.
32 Reviews for Catalan Sauteed Polenta & Butter Beans
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).
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.
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.
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.