Catalan Sautéed Polenta & Butter Beans

1. 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.
2. 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.
3. 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.
4. 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.

Per serving: 211 calories; 8 g fat (2 g saturated fat, 4 g mono unsaturated fat); 7 mg cholesterol; 29 g carbohydrates; 11 g protein; 5 g fiber; 689 mg sodium; 657 mg potassium

Nutrition Bonus: Vitamin C (120% daily value), Vitamin A (110% dv), Folate (23% dv), Calcium (20% dv), Potassium (19% dv).

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

Contributed by: EatingWell.com

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. Make it a Meal: Enjoy with a green salad tossed with sherry vinaigrette and a glass of Côtes du Rhône.