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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

10/28/2009

I cooked the polenta much longer until it was nice and crisp. I didn't have sherry so I used Italian Red Wine vinegar and it was still delicious. I also did not have the smoked paprika, so I'd maybe look for that as regular didn't do much for the flavor.

I've never had butter beans, they were pretty delicious. I agree there was too much broth, so I ended up using a slotted spoon. I would add top with cheese right before serving.

Comments
10/15/2009

This is delicious. I placed the polenta on a nonstick cookie sheet and sprayed lightly with olive oil cooking spay. 400 degree oven until browned and crisp. They were crispy outside and creamy inside! My 6 year old loved this dish, spinach, beans and all! Its a keeper!

Comments
09/23/2009
Anonymous

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

Comments
09/23/2009
Anonymous

I made this and it tasted really good. However, I had a few problems. First, the polenta really stuck to the pan when I was sauteeing it, even though I used a nonstick pan and oil. I'll try the suggestion about grilling rounds instead. Second, I think the 3/4 cup broth was a little too much -- the sauce ended up kind of watery. You don't need much liquicd at all to wilt spinach, so next time I'll use more like 1/4 cup. Finally, the vinegar tasted good but slightly overpowered the other flavors -- I think I'll cut back on that, too, next time.

Asha, Hmaden, CT

Comments
09/23/2009
Anonymous

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

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