Uncooked polenta provides an easy way to add variety to the dinner repertoire; find it with other grains or in the baking aisle near the flour. This is delicious accompanied by a spring salad of watercress, arugula, and sprouts with a light vinaigrette.
1 teaspoon olive oil
2 garlic cloves, minced
1/2 cup fat-free, less-sodium vegetable broth (such as Swanson Certified Organic)
1/4 cup chopped drained oil-packed sun-dried tomato halves
1/2 teaspoon ground cumin
1 (15-ounce) can black beans, rinsed and drained
1 (6-ounce) package fresh baby spinach
4 cups water
1 cup uncooked polenta
1 tablespoon butter
1/2 teaspoon salt
3/4 cup (3 ounces) crumbled goat cheese
Cracked black pepper (optional)
How to Make It
Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add garlic to pan; sauté 1 minute or until golden. Stir in broth, tomatoes, cumin, and beans; bring to a simmer. Cook 2 minutes, stirring occasionally. Remove from heat. Add spinach, tossing to combine.
Bring water to a boil in a medium saucepan. Add polenta, butter, and salt; stir well with a whisk. Reduce heat, and simmer 3 minutes or until thick, stirring constantly. Spoon 3/4 cup polenta into each of 4 bowls; top each with 3/4 cup bean mixture. Sprinkle 3 tablespoons cheese over each serving; garnish with black pepper, if desired.
We found this to be fairly bland, even with the mountain of goat cheese on top (plus a hefty toss of red pepper flakes...). It does come together very quickly, which is worth a lot! Just not our taste.
I thought this recipe was great. I followed the recipe exactly except I added 1/3 cup of sun-dried tomatoes and I cooked the spinach for about 3 minutes. I didn't think it would taste good with uncooked spinach. It wasn't so great as leftovers, but polenta never really is. I will definitely make again!
This was really good and came together in less than 10 minutes. Next time, I'll add a pinch of chili pepper, as I thought it could have used a little (just a little) kick. I may also try to make it with garbanzo beans.
I loved this dish, as did my mom and her boyfriend (who's going to culinary school). I was nervous that the seasoning would be bland, but we found it to be very tasty. I followed the recipe exactly, didn't change a thing, and I thought it turned out very well. Be aware that once your polenta thickens, it may set pretty quickly. It's still very tasty, though, just not as "soupy." The goat cheese is a must: don't leave it out, it totally makes the dish. I served this with a side of steamed broccoli, because we like a lot of veggies, and it made a great vegetarian entree.