Goals: New Recipe

One of my goals for 2011 was to try some new recipes. And I’ve already tried two that I love!

Catalan Sauteed Polenta and Butter Beans (from Eating Well Oct/Nov 2006)
4 teaspoons EVOO, divided
1 16 ounce tube prepared plain polenta (I made mine) cut into 1/2 in 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 (i did without since we didn’t have any)
1. heat 2 teaspoons oil in large nonstick skillet over medium-high heat. Add polenta and cook in a single layer, stirring occassionally, 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. 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.
Makes 4 servings, 1 1/2 cups each
Per serving: 207 calories, 8 G fat, 7 mg cholesterol, 28 g carbs, 10 g protein, 5 g fiber


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