* Exported from MasterCook *
Polenta with Black Beans and Spinach starters
Recipe By :Adapted from Vegan Express by Nava Atlas
Serving Size : 18 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
LowFat (Less than 10%) Veggie
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
18 slices prepared polenta -- two tubes (18-ounce each)
Olive oil cooking spray
1 tablespoon extra virgin olive oil
2 cloves garlic -- to 3, minced
2 cans black beans -- (15-oz each) drained and rinsed
1/4 cup oil-cured sun-dried tomatoes -- sliced
1 teaspoon ground cumin -- to 2 t., to taste
5 ounces fresh baby spinach -- to 6 oz, rinsed well
Salt and freshly ground pepper to taste
Cut the puckered ends off each tube of polenta, then cut into 12 slices,
each about 1/2 inch thick. Heat a wide nonstick griddle that has been
generously sprayed with olive oil cooking spray. Arrange the polenta
slices on the griddle. Cook both sides over medium-high heat until golden
and crisp, about 8 minutes per side.
Meanwhile, heat the olive oil in a wide skillet or steep-sided stir-fry
pan. Add the garlic and sauté over low heat for a minute or so, until
turning golden.
Add the beans, dried tomatoes, and cumin. Stir together and cook over
medium heat until well heated through.
Add the spinach, cover, and cook just until it wilts, 1 to 2 minutes. Stir
the mixture together, season with pepper, and remove from the heat.
To serve, arrange 3 or 4 polenta slices on each plate and spoon the bean
mixture evenly over each serving.
Serves 4 to 6 (Makes 12 to 18 starters)
Prepared polenta provides an easy way to add variety to the dinner
repertoire. I often use it sliced and sautéed as a side dish, but
occasionally, it will become an intrinsic part of a recipe, as it is here,
topped with a simple combination of black beans and spinach. Look for this
kind of polenta in natural foods stores, as well as in supermarkets'
Italian or gluten-free foods sections.
ChupaNote: you can also make this as a pizza, spreading the polenta over a
pizza plate & topping with everything else. I shaved dried feta over
everything and sprinkle with Aleppo red pepper.
Cuisine:
"Mediterranean"
Source:
"VegKitchen dot com"
S(Formatted by Chupa Babi):
"March 2012"
Yield:
"18 starters"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 119 Calories; 1g Fat (9.4% calories
from fat); 6g Protein; 22g Carbohydrate; 5g Dietary Fiber; 0mg
Cholesterol; 170mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat;
0 Vegetable; 0 Fat.
Nutr. Assoc. : 0 0 0 0 0 1448 0 0 0 0
As for me and my house, we will serve the Lord! Joshua 24:15
Gwyn Grega
Group Owner/Moderator
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