Catalan Sautéed Polenta & Butter Beans
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Catalan Sautéed Polenta & Butter Beans
Smoky paprika transforms this vegetarian dish of polenta and beans into a versatile Spanish classic.
Times
- Prep Time : 35 min min
- Ready Time : 35 min
Servings
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
Directions
- 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
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.
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Jamie Geller is a bestselling author of the wildly successful QUICK & KOSHER cookbook...
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I would like to know what is tube polenta, as I have never heard of it, and where would I get it in New York? please advise. thanks so much.
Hie Michelle, Thanks for asking. A polenta tube is a really fast and easy way of using polenta. It is already firmed up and it is sold as a tube. They sell them at Trader Joe’s and I have seen it in many of my local grocery stores in NY. I believe it is usually shelf stable. However, I do want to point out that is also easy to be box of polenta/cornmeal and turn cook it yourself. Here is one of my favorite ways to make it – http://www.joyofkosher.com/recipes/polenta-with-mushrooms/