Spinach, White Beans, and Baked Polenta Slices

Adapted from https://www.allrecipes.com/recipe/276492/spinach-white-beans-and-baked-polenta-slices/

Servings: 4

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

1) Preheat the oven to 400 degrees F (200 degrees C). Place polenta slices on a baking sheet and mist with cooking spray.

2) Bake in the preheated oven until golden brown, 25 to 30 minutes.

3) 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.

4) 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.