• 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
• 1 15-ounce can butter beans, rinsed
• 4 cups packed baby spinach
• 3/4 cup vegetable broth
• 1/2 cup shredded Monterey Jack cheese
• 2 teaspoons red wine 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.
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).
From Eating Well, October 2006