Ingredients
-
4
-
1
-
1
-
1
-
1
-
1/2
-
1
-
4
-
3/4
-
1/2
-
-
-
-
-
Directions
Catalan Sauteed Polenta and Butter Beans, From Outpost Natural Foods, in their Diabetes Fighting Foods flyer., This was yummy. I omitted the spinach and sherry wine vinegar. used a 1/4 c of white wine, frozen butter beans and shredded romano cheese instead of the monterey jack. It was luscious and quite satisfying., This was yummy. I omitted the spinach and sherry wine vinegar. used a 1/4 c of white wine, frozen butter beans and shredded romano cheese instead of the monterey jack. It was luscious and quite satisfying.
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Steps
|
1
Done
|
Heat 2 Teaspoons Olive Oil in a Large Nonstick Skillet Over Medium-High Heat. |
|
2
Done
|
Add Polenta and Cook in a Single Layer, Stirring Occasionally, Until Beginning to Brown, 8 to 10 Minutes. Transfer to Plate. |
|
3
Done
|
Reduce the Heat to Medium, Add the Remaining 2 Tsps Oil and Garlic to the Pan, and Cook Stirring Until Fragrant, 30 Seconds. |
|
4
Done
|
Add Onion and Bell Pepper; Cook, Stirring, Until Just Tender, 3 to 5 Minutes. |
|
5
Done
|
Sprinkle With Paprika, Cook, Stirring For 30 Seconds. |
|
6
Done
|
Stir in Beans, Spinach, and Broth, Cook, Stirring, Until the Beans Are Heated Through and the Spinach Is Wilted, 2 to 3 Minutes. |
|
7
Done
|
Remove from Heat; Stir in Cheese and Vinegar. |
|
8
Done
|
Serve Vegetables Over Polenta. |
