Thursday, October 14, 2010

tuesday - polenta with white beans and spinach

The meal plan has gotten a little off schedule this week. I will probably postpone the shrimp with edamame and quinoa until next week, just FYI; otherwise, everything else is still a go.

I love this polenta and white bean dish from

The sherry vinegar and smoked paprika are both such delicious touches, but if you can't find them, white wine vinegar and regular paprika will work also. I always use roasted red peppers and cannellini beans due to my personal preference, and this week I used Asiago cheese because that's what I had in my fridge. I greatly prefer either Manchego or Monterey Jack, which is what the original recipe calls for and what I usually use, so I'm keeping those ingredients in the recipe posted here. The Asiago seemed too sharp for the dish, but otherwise, this was a delicious, fast, one-skillet meal.

Polenta with White Beans and Spinach

1 16-ounce tube prepared plain polenta, sliced into 8 rounds
2 teaspoons olive oil
1 small onion, halved and thinly sliced
1 clove garlic, minced
½ teaspoon paprika, preferably smoked, plus more for garnish
½ cup roasted red peppers, drained and diced
1 1/2 cups cooked or 1 15-ounce can cannellini beans (or other white beans), rinsed and drained
4 cups packed spinach
¾ cup chicken or vegetable broth
½ cup shredded Manchego or Monterey Jack cheese
2 teaspoons sherry vinegar or white wine vinegar

Preheat broiler to high.

Place the polenta slices on a baking sheet and lightly spray both sides with nonstick cooking spray. Broil the polenta slices until hot and slightly charred, 3 to 4 minutes per side; set aside.

Heat the oil in a large skillet over medium heat. Add onion to the skillet and cook, stirring, until just tender, 3 to 5 minutes. Add garlic and paprika, stirring for 30 seconds. Add peppers, 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. Add the polenta slices to the vegetable mixture, breaking up the polenta with a spoon and stirring to combine. Sprinkle with additional paprika, if desired.

Makes 4 servings.

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