Catalan Sauteed Polenta and Butter Beans |
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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 4 |
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From Outpost Natural Foods, in their Diabetes Fighting Foods flyer. Ingredients:
4 teaspoons olive oil, divided |
1 (16 ounce) package prepared polenta, cut into 1/2-inch cubes |
1 garlic clove, minced |
1 small onion, halved and thinly sliced |
1 red bell pepper, diced |
1/2 teaspoon paprika |
1 (15 ounce) can butter beans, rinsed |
4 cups baby spinach |
3/4 cup low sodium vegetable broth |
1/2 cup monterey jack cheese, shredded |
2 teaspoons sherry wine vinegar |
Directions:
1. Heat 2 teaspoons olive oil in a large nonstick skillet over medium-high heat.
2. Add polenta and cook in a single layer, stirring occasionally, until beginning to brown, 8 to 10 minutes. Transfer to plate.
3. Reduce the heat to medium, add the remaining 2 tsps oil and garlic to the pan, and cook stirring until fragrant, 30 seconds.
4. Add onion and bell pepper; cook, stirring, until just tender, 3 to 5 minutes.
5. Sprinkle with paprika, cook, stirring for 30 seconds.
6. Stir in beans, spinach, and broth, cook, stirring, until the beans are heated through and the spinach is wilted, 2 to 3 minutes.
7. Remove from heat; stir in cheese and vinegar.
8. Serve vegetables over polenta.
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