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.
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.
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- 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
- 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)
- 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.
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