Prepared polenta provides an easy way to add variety to the dinner repertoire. I often use it sliced and sautéed as a side dish, but occasionally, it will become an intrinsic part of a recipe, as it is here.
Recipe information
Yield
4 servings
Ingredients
Preparation
Step 1
Cut the puckered ends off each tube of polenta, then cut each tube into 12 slices about 1/2 inch thick. Heat a wide nonstick griddle that has been generously sprayed with olive oil cooking spray. Arrange the polenta slices on the griddle. Cook both sides over medium-high heat until golden and crisp, about 8 minutes per side.
Step 2
Meanwhile, heat the olive oil in a wide skillet or stir-fry pan. Add the garlic and sauté over low heat for a minute or so, just until golden.
Step 3
Add the beans, sun-dried tomatoes, and cumin. Stir together and cook over medium heat just until heated through.
Step 4
Add the spinach, cover, and cook just until it wilts, 1 to 2 minutes. Stir the mixture together, season with pepper to taste, and remove from the heat.
Step 5
To serve, arrange 3 or 4 polenta slices on each plate and spoon the bean mixture evenly over each serving.
Menu Suggestions
Step 6
This is delicious accompanied by Sautéed Paprika Potatoes (page 207). Add Mixed Greens with Sprouts, Apple, and Daikon (page 179) or the Recipe Not Required green salad containing pickled beets, sliced crisp cucumber, and daikon radish or turnip (page 192).
Step 7
Serve this with a light, easy pasta dish. The first three possibilities under Easy Ways to Dress Up Pasta and Noodle Side Dishes (page 121) are all good ones; or combine cooked pasta with your favorite natural marinara sauce. Add a simple green salad to this meal.
nutrition information
Step 8
Calories: 339
Step 9
Total Fat: 6g
Step 10
Protein: 13g
Step 11
Carbohydrates: 58g
Step 12
Fiber: 10.5g
Step 13
Sodium: 1210mg
