marsha-tbay
Well-known member
Sauteed Polenta & Butter Beans
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 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
shared by Chupa veggroup
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 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
shared by Chupa veggroup