Polenta with Spinach, Black Beans & Goat Cheese

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  • 1 tablespoon olive oil
  • 4 garlic cloves, minced
  • 1/2 cup chicken or vegetable broth
  • 1/4 cup chopped, drained oil-packed sun-dried tomatoes
  • 1/2 teaspoon ground cumin
  • 1 (15 ounce) can black beans, drained
  • 1 (6 ounce) package fresh baby spinach, coarsely chopped
  • 4 cups water
  • 1 cup uncooked polenta
  • 1 tablespoon butter
  • 1/2 teaspoon salt
  • 3/4 cup (3 ounces) crumbled goat cheese
  • 1/2 teaspoon freshly ground black pepper


Heat oil in a large skillet over medium-high heat.
Sauté garlic until golden.
Stir in broth, tomatoes, cumin and beans.
Bring to a simmer and cook 2 minutes, stirring occasionally. Remove from heat and add spinach.
Bring water to a boil in another saucepan and add polenta, butter and salt.
Reduce heat and simmer until thickened, stirring constantly.
Spoon polenta into 4 bowls and top each with 1/4 of bean-tomato mixture.
Sprinkle with cheese and pepper.

Recipe from Town & Country Market Bainbridge - Culinary Resource Center
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