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Ingredients

• 4 teaspoons extra-virgin olive oil, divided
• 1 16-ounce tube prepared plain polenta, cut into 1/2-inch cubes
• 1 clove garlic,minced
• 1 small onion, halved and thinly sliced
• 1 red bell pepper, diced
• 1/2 teaspoon paprika, preferably smoked, plus more for garnish (see Note)
• 1 15-ounce can butter beans, rinsed
• 4 cups packed baby spinach
• 3/4 cup vegetable broth
• 1/2 cup shredded Manchego or Monterey Jack cheese
• 2 teaspoons sherry vinegar

Description

Eating Well