Catalan Sauteed Polenta and Butter Beans
Experience the vibrant flavors of the Mediterranean with this Catalan Sautéed Polenta and Butter Beans recipe, a satisfying vegetarian dish that combines crispy, golden polenta rounds with a hearty mix of butter beans, sun-dried tomatoes, and fresh spinach. Infused with smoked paprika, garlic, and oregano, this dish boasts a smoky, aromatic depth of flavor that’s both comforting and sophisticated. The light drizzle of vegetable broth ties it all together, creating a luscious, silky texture. Ready in just 45 minutes, this one-pan meal is perfect for busy weeknights or as a unique addition to your dinner rotation. Serve it warm, garnished with fresh parsley, for a wholesome, Mediterranean-inspired feast that’s as visually stunning as it is delicious. Discover how this easy recipe transforms simple ingredients into a rustic, gourmet experience!
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Recipe Information
Ingredients
- 400 grams Polenta (pre-cooked or prepared according to package instructions)
- 400 grams Butter beans (canned, rinsed, and drained)
- 4 tablespoons Olive oil
- 3 cloves Garlic cloves
- 100 grams Sun-dried tomatoes (chopped)
- 150 grams Fresh spinach leaves
- 1 teaspoon Smoked paprika
- 1 teaspoon Dried oregano
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 60 milliliters Vegetable broth
- 2 tablespoons Fresh parsley (chopped, for garnish)
Instructions
Prepare the polenta if not using pre-cooked: follow package instructions and let the prepared polenta cool and firm up in a baking dish. Once firm, cut it into 1 cm thick rounds.
Heat 2 tablespoons of olive oil in a large non-stick skillet over medium heat. Add the polenta rounds and cook for 3-4 minutes on each side, or until golden and crisp. Remove from the skillet and set aside on a plate.
In the same skillet, heat the remaining 2 tablespoons of olive oil over medium heat. Add the garlic (minced) and sauté for 1-2 minutes until fragrant.
Add the chopped sun-dried tomatoes, smoked paprika, dried oregano, salt, and black pepper. Stir well to combine and cook for 1 minute.
Add the butter beans and vegetable broth, stirring gently to coat the beans in the seasoning. Simmer for 5-7 minutes, allowing the broth to reduce slightly.
Stir in the fresh spinach leaves and cook for 2-3 minutes, just until wilted.
To serve, divide the sautéed butter beans and spinach mixture among plates. Top each plate with crispy polenta rounds and garnish with freshly chopped parsley. Serve warm and enjoy!
Nutrition Facts
Calories |
1462 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.8 g | 81% | |
| Saturated Fat | 9.9 g | 50% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2780 mg | 121% | |
| Total Carbohydrate | 189.5 g | 69% | |
| Dietary Fiber | 32.3 g | 115% | |
| Total Sugars | 40.4 g | ||
| Protein | 46.9 g | 94% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 400 mg | 31% | |
| Iron | 17.9 mg | 99% | |
| Potassium | 5418 mg | 115% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
