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Catalan Sauteed Polenta & Butter Beans

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

Your rating: None Average: 4.3 (111 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

32 Reviews for Catalan Sauteed Polenta & Butter Beans

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.

Comments
01/30/2010
Anonymous

This recipe is the best I have found on this website. Absolutely delicious.

Comments
12/30/2009
Anonymous

My 2-1/2 year old son and I both really liked this. We used Canellini Beans and Red Wine Vinegar. Also used the Smoked Paprika and Monterey Jack Cheese. Great way to add a vegetarian option without pasta. Excited to have my leftovers for lunch.

Comments
12/26/2009
Anonymous

I loved it! I modified the recipe to suit my tastes and for what I had on hand: I used collard greens (I've also made this with kale, and it was equally as awesome!) because I like a heartier green and I made grits instead of polenta as I was out of cornmeal. It turned out great--this recipe is so good it has a lot of wiggle room. Obviously the thicker greens require more cooking time, but I think it just made the flavor that much better! Fantastic recipe! THANK YOU!

Comments
12/01/2009
Anonymous

I hate lima beans, which were covertly placed in the recipe under the name butter beans. I have to say though this was excellent, one of EWs best vegetarian meals by a long shot, definitely spring for good smoked paprika and the manchego they make the dish. We did use red wine vinegar instead of the sherry however and I don't think it mattered all that much. Will definitely make again.

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