Catalan Sauteed Polenta & Butter Beans

From EatingWell: October/November 2006, EatingWell for a Healthy Heart Cookbook — Subscribe Now!

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 CÃ´tes du RhÃ´ne.

READER'S COMMENT:

"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...

Catalan Sauteed Polenta & Butter Beans Recipe

Comments

Comment	Posted
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. arickhoff	3 weeks 3 days ago
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! ann_cookie	5 weeks 3 days ago
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	8 weeks 4 days ago
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	8 weeks 4 days ago
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	8 weeks 4 days ago
easy and really delicious! , Mill Valley, CA	8 weeks 4 days ago
A very tasty and hearty dish! I didn't have sherry vinegar so I used equal parts balsamic and red wine vinegars, and it turned out great. I will be making this again and again. Beth , Milwaukee, WI	8 weeks 4 days ago
This was excellent. I went to the trouble of getting the hot smoked paprika and it made all the difference. meredith, NY, NY	8 weeks 4 days ago
The smoked paprika seemed to make all the difference; so delicious! A wonderful easy recipe and I will make it again! Emily	8 weeks 4 days ago
I used cannelini beans instead because they were what I had, but it turned out really good. The sauce had a nice flavor, kind of nutty from the beans. Anonymous	8 weeks 4 days ago