Catalan Sauteed Polenta and Butter Beans

"From Outpost Natural Foods, in their Diabetes Fighting Foods flyer."
 
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photo by Satyne photo by Satyne
photo by Satyne
photo by MelNTex photo by MelNTex
photo by Whats Cooking photo by Whats Cooking
Ready In:
25mins
Ingredients:
11
Serves:
4
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ingredients

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directions

  • Heat 2 teaspoons olive 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 plate.
  • Reduce the heat to medium, add the remaining 2 tsps 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 heat; stir in cheese and vinegar.
  • Serve vegetables over polenta.

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Reviews

  1. This was yummy. I omitted the spinach and sherry wine vinegar. I used a 1/4 c of white wine, frozen butter beans and shredded romano cheese instead of the monterey jack. It was luscious and quite satisfying.
     
  2. This was great! It was so easy and quick to make and very filling. I didn't read the recipe right so I didn't have any bell peppers on hand, so used 2 tomatoes and 2 birds eye chillies, turned out great. I also mistakenly thought that montary jack cheese is like mozzarella, whoops! But still delicious. I still have half a package of Polenta left, so I might make again this weekend with the correct ingredients. Definitely a keeper this one.
     
  3. A fellow Wisconsinite AND Outpost frequenter?! Wow what a small world :) In honor of its origins, I went to the Outpost in Bayview to get the ingredients for this lovely meal. I love the technique for the polenta as I've never been able to get the texture right before. I did find that I don't like lima beans, so next time I'll use cannelini and I'll probably reduce the stock to 1/2 cup for personal pref. My house still smells great, thanks for the keeper!
     
  4. Wow,one of the best meals I made in the long time. Flavors are oustanding and it is also very healthy. I increased amount of garlic to 3 cloves,used cheddar +1/2 tsp of pepper flakes instead of Monterey Jack cheese,cannelini beans and red wine vinegar. We did not have leftovers and I will be making it again very soon. Thank you.
     
  5. I love this recipe! It's become a go-to for me. I've tried a lot of the polenta recipes on this site and this is the best so far. The posted photo looks rather unappetizing, but click through for a better idea of what this dish looks like. I have also made this recipe by making my own polenta on the stove (not difficult at all) or microwaving the pre-made polenta rather than sauteing to cut back on the calories. My boyfriend likes it a bit crispy though so we usually saute it or at least grill it. Yum! Thanks so much for this recipe.
     
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Tweaks

  1. This was yummy. I omitted the spinach and sherry wine vinegar. I used a 1/4 c of white wine, frozen butter beans and shredded romano cheese instead of the monterey jack. It was luscious and quite satisfying.
     
  2. Wow,one of the best meals I made in the long time. Flavors are oustanding and it is also very healthy. I increased amount of garlic to 3 cloves,used cheddar +1/2 tsp of pepper flakes instead of Monterey Jack cheese,cannelini beans and red wine vinegar. We did not have leftovers and I will be making it again very soon. Thank you.
     
  3. This was REALLY good! I used fresh butter beans and frozen and boiled them both for 10-12 min before adding them to the recipe as directed. The fresh were soooo creamy and wonderful. If you can get your hands on fresh butter beans, DO! I sliced my polenta and browned it and I used sharp cheddar instead of the jack cheese. I couldn't find the ever illusive sherry wine vinegar so I used red wine vinegar. We fight over these left overs! You must make this! Thanks WI Cheesehead:)
     

RECIPE SUBMITTED BY

I am a Christian wife and mother of 3 kids. Since my DH's high cholesterol, we've been eating better. I never used to like cooking. Since eating better, I've liked learning and preparing new recipes. My kids haven't reconciled themselves to the new eating yet. I grind my own grain and make all my own breads.?Working 2 hours a day in the local high school lunch room.??I am homeschooling my high schooler.? ?Also found out 1 child has multiple food allergies (wheat, dairy, tomato, chocolate, etc) and another is gluten sensitive. So, we just started (July 09) eating gluten and dairy free. I've been busy with getting our house market ready, even though it's not the best time for that.?
 
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