Ingredients
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4 teaspoons olive oil, divided
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1 (16 ounce) package prepared polenta, cut into 1/2-inch cubes
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1 small onion, halved and thinly sliced
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1 red bell pepper, diced
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1/2 teaspoon paprika
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1 (15 ounce) can butter beans, rinsed
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4 cups Baby Spinach
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3/4 cup low sodium vegetable broth
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1/2 cup monterey jack cheese, shredded
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2 teaspoons sherry wine vinegar
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1 garlic clove, minced
Instructions
- 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.