Spinach, White Beans, and Baked Polenta Slices
Serves 4 · allrecipes.com
Ingredients
- olive oil cooking spray (such as PAM®)
- 1 (16 ounce) tube prepared plain polenta, cut into slices
- 2 teaspoons extra-virgin olive oil
- 2 cloves garlic, minced
- 1 small onion, thinly sliced
- 1 red bell pepper, diced
- ½ teaspoon paprika
- 4 cups packed baby spinach
- 1 (15 ounce) can cannellini beans, rinsed and drained, juice reserved
Steps
Preheat the oven to 400 degrees F (200 degrees C). Place polenta slices on a baking sheet and mist with cooking spray.
Bake in the preheated oven until golden brown, 25 to 30 minutes.
Meanwhile, heat oil in a pan over medium heat. Cook garlic in the hot oil until fragrant, about 30 seconds. Add onion and bell pepper; cook until tender, stirring occasionally, 3 to 5 minutes. Stir in paprika and cook for about 30 seconds. Stir spinach, beans, and 1/4 cup reserved bean liquid into the pan. Cook and stir until beans are heated through and spinach is wilted, 2 to 3 minutes.
Serve vegetables over polenta.
Notes
I used to add shredded mozzarella cheese to this but found that I preferred it without. If you choose to add cheese, add it to the pan after spinach has wilted.
When I serve this with gnocchi, I buy it in the refrigerated section and saute it in a pan until golden and then serve with veggie topping. Also great served over couscous prepared with vegetable broth.