Rating: 4.86 stars
17 Ratings
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  • 4 star values: 3
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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 Côtes du Rhône.

Source: EatingWell Magazine, October/November 2006

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Recipe Summary test

total:
35 mins
Servings:
4
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Ingredients

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Directions

Instructions Checklist
  • 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.

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  • 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

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 Facts

1 1/2 cups
221 calories; protein 10.4g; carbohydrates 28.2g; dietary fiber 5.5g; sugars 3.3g; fat 9.3g; saturated fat 3.4g; cholesterol 12.6mg; vitamin a iu 5169.6IU; vitamin c 53.1mg; folate 102.2mcg; calcium 182.2mg; iron 2.7mg; magnesium 43.4mg; potassium 659.2mg; sodium 638.5mg; thiamin 0.1mg.

1 1/2 starch, 1 vegetable, 1 lean meat, 1 fat

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