Catalan Sauteed Polenta & Butter Beans

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

4 Servings, 1 1/2 Cups EachACTIVE TIME: 35 MinutesTOTAL TIME: 35 MinutesEASE OF PREPARATION: Easy

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