Sauteed Polenta & Butter Beans - Catalan - 3 pts

[Guest guest]

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Sauteed Polenta & Butter Beans - Catalan

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 (see

Note)

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

Points: 3

NUTRITION INFORMATION: Per serving: 207 calories; 8 g fat (2 g sat, 4

g mono); 7 mg cholesterol; 28 g carbohydrate; 10 g protein; 5 g fiber;

678 mg sodium; 578 mg potassium. Nutrition bonus: Vitamin C (120%

daily value), Vitamin A (110% dv), Folate (23% dv), Calcium (20% dv),

Potassium (19% dv).

Nutrition bonus: Vitamin C (120% daily value), Vitamin A (110% dv),

Folate (23% dv), Calcium (20% dv), Potassium (19% dv)

1 1/2 Carbohydrate servings

Exchanges: 1 1/2 starch, 1 vegetable, 1 very lean meat, 1 fat

 

Source: EatingWell Test Kitchens

Formatted by Chupa Babi in MC: 01.02.07

 

This dish is a satisfying vegetarian meal complete with spinach, beans

and polenta, inspired by classic Spanish flavors. note: Look for

smoked paprika with other specialty spices; it's available in three

varieties: sweet, bittersweet and hot. Sweet is the most versatile,

but if you like a little bit of heat, choose the hot variety. You can

find Spanish products in specialty-foods stores or online at

tienda.com. Make it a Meal: Enjoy with a green salad tossed with

sherry vinaigrette and a glass of Jean-Luc Colombo Cotes du Rhone .

 

-----

[Guest guest]

I love recipes with polenta and have been wanting to make it more,

however, I bought instant polenta and since I have that I don't want

to buy prepared polenta. And I've noticed that a lot of recipes call

for polenta already prepared. So my question is, how do I go from

instant polenta to what would be used in a recipe like this?

Thank you!

 

 

, " Chupababi " <alcovi

wrote:

>

> @@@@@

> Sauteed Polenta & Butter Beans - Catalan

> 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

(see

> Note)

> 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

> Points: 3

> NUTRITION INFORMATION: Per serving: 207 calories; 8 g fat (2 g

sat, 4

> g mono); 7 mg cholesterol; 28 g carbohydrate; 10 g protein; 5 g

fiber;

> 678 mg sodium; 578 mg potassium. Nutrition bonus: Vitamin C (120%

> daily value), Vitamin A (110% dv), Folate (23% dv), Calcium (20%

dv),

> Potassium (19% dv).

> Nutrition bonus: Vitamin C (120% daily value), Vitamin A (110%

dv),

> Folate (23% dv), Calcium (20% dv), Potassium (19% dv)

> 1 1/2 Carbohydrate servings

> Exchanges: 1 1/2 starch, 1 vegetable, 1 very lean meat, 1 fat

>

> Source: EatingWell Test Kitchens

> Formatted by Chupa Babi in MC: 01.02.07

>

> This dish is a satisfying vegetarian meal complete with spinach,

beans

> and polenta, inspired by classic Spanish flavors. note: Look for

> smoked paprika with other specialty spices; it's available in

three

> varieties: sweet, bittersweet and hot. Sweet is the most

versatile,

> but if you like a little bit of heat, choose the hot variety. You

can

> find Spanish products in specialty-foods stores or online at

> tienda.com. Make it a Meal: Enjoy with a green salad tossed with

> sherry vinaigrette and a glass of Jean-Luc Colombo Cotes du Rhone .

>

> -----

>

[Guest guest]

cook the polenta - make 'hard' polenta not 'soft' which is more like mashed

potato consistency, put it in a pan, let it cool, then cut it to desired shape &

use however. happy cooking!

 

Jackie <playfullycute2000 wrote: I love recipes with polenta

and have been wanting to make it more,

however, I bought instant polenta and since I have that I don't want

to buy prepared polenta. And I've noticed that a lot of recipes call

for polenta already prepared. So my question is, how do I go from

instant polenta to what would be used in a recipe like this?

Thank you!

 

, " Chupababi " <alcovi

wrote:

>

> @@@@@

> Sauteed Polenta & Butter Beans - Catalan

> 4 teaspoons extra-virgin olive oil, divided

> 1 16-ounce tube prepared plain polenta, cut into 1/2-inch cubes

 

 

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