Ingredients

• 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

Instructions

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.