Catalan Sauteed Polenta & Butter Beans

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

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

Makes: 4 servings, 1 1/2 cups each

Active Time: 35 minutes

Total Time: 35 minutes

Nutrition Profile

View Our Nutrition Guidelines »

Ingredients

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

Preparation

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.
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.

Tips & Notes

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.

Nutrition

Per serving: 207 calories; 8 g fat ( 2 g sat , 4 g mono ); 7 mg cholesterol; 28 g carbohydrates; 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).

Carbohydrate Servings: 1 1/2

Exchanges: 1 1/2 starch, 1 vegetable, 1 very lean meat, 1 fat

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