Polenta with Spinach, Black Beans, and Goat Cheese |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Uncooked polenta provides an easy way to add variety to the dinner repertoire; find it with other grains or in the baking aisle near the flour. This is delicious accompanied by a spring salad of watercress, arugula, and sprouts with a light vinaigrette. Ingredients:
1 teaspoon olive oil |
2 garlic cloves, minced |
1/2 cup fat-free, less-sodium vegetable broth (such as swanson certified organic) |
1/4 cup chopped drained oil-packed sun-dried tomato halves |
1/2 teaspoon ground cumin |
1 (15-ounce) can black beans, rinsed and drained |
1 (6-ounce) package fresh baby spinach |
4 cups water |
1 cup uncooked polenta |
1 tablespoon butter |
1/2 teaspoon salt |
3/4 cup (3 ounces) crumbled goat cheese |
cracked black pepper (optional) |
Directions:
1. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add garlic to pan; sauté 1 minute or until golden. Stir in broth, tomatoes, cumin, and beans; bring to a simmer. Cook 2 minutes, stirring occasionally. Remove from heat. Add spinach, tossing to combine.
2. Bring water to a boil in a medium saucepan. Add polenta, butter, and salt; stir well with a whisk. Reduce heat, and simmer 3 minutes or until thick, stirring constantly. Spoon 3/4 cup polenta into each of 4 bowls; top each with 3/4 cup bean mixture. Sprinkle 3 tablespoons cheese over each serving; garnish with black pepper, if desired.
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