- 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
- 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.
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