Catalan Sauteed Polenta And Butter Beans

• 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

1. Heat 2 teaspoons olive oil in a large nonstick skillet over medium-high heat.
2. Add polenta and cook in a single layer, stirring occasionally, until beginning to brown, 8 to 10 minutes. Transfer to plate.
3. Reduce the heat to medium, add the remaining 2 tsps oil and garlic to the pan, and cook stirring until fragrant, 30 seconds.
4. Add onion and bell pepper; cook, stirring, until just tender, 3 to 5 minutes.
5. Sprinkle with paprika, cook, stirring for 30 seconds.
6. Stir in beans, spinach, and broth, cook, stirring, until the beans are heated through and the spinach is wilted, 2 to 3 minutes.
7. Remove from heat; stir in cheese and vinegar.
8. Serve vegetables over polenta.

olive oil, polenta, garlic, onion, red bell pepper, paprika, butter beans, spinach, vegetable broth, monterey jack cheese, sherry wine vinegar

Taken from www.food.com/recipe/catalan-sauteed-polenta-and-butter-beans-212083 (may not work)