Catalan Sauteed Polenta And Butter Beans - cooking recipe

Ingredients

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

Preparation

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.