Sauteed Polenta & Beans

Sautéed Polenta and White Beans
based on a recipe from Eating Well
serves 4
4 teaspoons extra-virgin olive oil, divided
1 16-ounce tube prepared plain polenta, cut into 1/2 inch cubes
2 cloves garlic, minced
1 small onion, halved and thinly sliced
1 red bell pepper, diced
1/2 teaspoon paprika, plus more for garnish
1 15-oz can cannelini beans
5 cups packed spinach
3/4 cup vegetable broth
1/2 cup shredded Manchego cheese
2 teaspoons sherry vinegar

1. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add polenta and cook in a single layer, stirring occasionally, until beginning to brown, about 8 to 10 minutes. Transfer to a plate.
2. Reduce heat to medium, add remaining 2 teaspoons oil and garlic to pan, and cook, stirring, 30 seconds, or until fragrant. Add onion and bell pepper; cook, stirring, just until tender, about 3 to 5 minutes. Sprinkle with paprika and stir for 30 seconds. Stir in beans, spinach and broth; cook stirring until beans are heated through and spinach is wilted, about 2 to 3 minutes.
3. Remove from heat. Stir in cheese and vinegar. Serve vegetables over polenta, sprinkle with paprika.