ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Polenta with Spinach, Black Beans, and Goat Cheese

Yield 4 servings
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.

Ingredients

  • 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)

Nutrition Information

  • calories 356
  • caloriesfromfat 30 %
  • fat 12 g
  • satfat 6.5 g
  • monofat 3.6 g
  • polyfat 1.1 g
  • protein 13.8 g
  • carbohydrate 48.8 g
  • fiber 9 g
  • cholesterol 24 mg
  • iron 3.9 mg
  • sodium 674 mg
  • calcium 135 mg

How to Make It

  1. 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.

  2. 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.