Name: White Bean, Spinach & Tomato Sauté over Polenta with Olive Tapenade
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 3 (142 g) pkg baby spinach; 3 (398 ml) cans cannellini (white kidney) beans; 3 tbsp capers; 1420 ml chicken or vegetable broth; 1 ½ (398 ml) cans diced tomatoes; 1 small pkg fresh basil; 3 cloves garlic; ¾ cup Kalamata olives, pitted; 1 ½ lemons; 2 ¼ cups polenta (cornmeal); 12 sun-dried tomatoes, oil-packed; 3 yellow bell peppers; 1 ½ medium yellow onions; black pepper; extra virgin olive oil; oregano, dried; salt

White Bean, Spinach & Tomato Sauté over Polenta with Olive Tapenade White Bean, Spinach & Tomato Sauté over Polenta with Olive Tapenade — a 40-minute dinner recipe with 17 ingredients, serving 6.Ingredients

3 (142 g) pkg baby spinach

3 (398 ml) cans cannellini (white kidney) beans

3 tbsp capers

1420 ml chicken or vegetable broth

1 ½ (398 ml) cans diced tomatoes

1 small pkg fresh basil

3 cloves garlic

¾ cup Kalamata olives, pitted

1 ½ lemons

2 ¼ cups polenta (cornmeal)

12 sun-dried tomatoes, oil-packed

3 yellow bell peppers

1 ½ medium yellow onions

black pepper

extra virgin olive oil

oregano, dried

salt

Instructions

In a large pot, bring broth and water to a boil. Reduce heat to low and gradually add polenta in a thin steady stream, while whisking, until the polenta is incorporated into the broth. Cover and cook, stirring occasionally, until polenta is soft and the texture is creamy, 15-25 minutes.

Meanwhile, wash and dry the fresh produce. (Skip the spinach if it came pre-washed.)

Zest lemons into a small bowl. Cut lemons into wedges and set aside for serving.

Mince olives, sun-dried tomatoes, and capers; add to the bowl with the lemon zest.

Peel and mince garlic; add to the bowl along with the oil. Stir to combine the tapenade and set aside.

Trim, seed, and medium dice bell peppers; peel and small dice onions.

Preheat another large pot over medium-high heat.

Once the pot is hot, add oil and swirl to coat the bottom. Add bell pepper, onion, and spices; cook, stirring occasionally, until soft, 4-5 minutes.

Meanwhile, drain and rinse beans.

Add beans and tomatoes to the pot with the veggies; cook, stirring occasionally, until warmed through, 6-7 minutes.

Add spinach to the pot in handfuls, waiting for the spinach to wilt slightly before adding the next handful. Remove from heat.

Pick basil leaves off the stems, roll up crosswise, and thinly slice into ribbons.

Add oil, salt, and pepper to the polenta and stir to combine; if the polenta is too firm, add hot water, a few tablespoons at a time, until you reach a desired consistency.

To serve, divide polenta and veggie sauté between bowls; top with olive tapenade and fresh basil. Serve with lemon wedges and enjoy!

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