Famous Recipes - Sauteed Polenta & Butter Beans - Catalan

Sauteed Polenta & Butter Beans - Catalan - 3 pts

@@@@@ Sauteed Polenta & Butter Beans - Catalan 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

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. 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.

Serves: 4 Points: 3

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 Cotes du Rhone .

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