Categories: Latin American, Vegetarian

Ingredients

• 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

Directions

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.

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