Polenta with Spinach, Black Beans, and Goat Cheese

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.

Yield: 4 servings
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 356
  • Calories from fat: 30%
  • Fat: 12g
  • Saturated fat: 6.5g
  • Monounsaturated fat: 3.6g
  • Polyunsaturated fat: 1.1g
  • Protein: 13.8g
  • Carbohydrate: 48.8g
  • Fiber: 9g
  • Cholesterol: 24mg
  • Iron: 3.9mg
  • Sodium: 674mg
  • Calcium: 135mg

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)

Preparation

  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.
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