Catalan Sautéed Polenta and Butter Beans

• 4 teaspoon(s) extra-virgin olive oil, divided
• 1 package(s) prepared plain polenta, cut into 1/2-inch cubes
• 1 clove(s) garlic, minced
• 1  small onion, halved and thinly sliced
• 1  red bell pepper, diced
• 0.5 teaspoon(s) paprika, preferably smoked, plus more for garnish (see Note)
• 1 can(s) butter beans, rinsed
• 4 cup(s) packed baby spinach
• 0.75 cup(s) vegetable broth
• 0.5 cup(s) shredded Manchego or Monterey Jack cheese
• 2 teaspoon(s) sherry vinegar

---

Directions

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.

Write your own review

---

Here are some alternate versions of this recipe created by our wonderful community of chefs!