Sautéed Polenta with Butter Beans


Sautéed Polenta with Butter Beans

Recipe by Summit Natural Health CentreCourse: MainDifficulty: Easy


Prep time


Cooking time




  • 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


  • 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.
  • 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.