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
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