Spinach, White Beans, and Baked Polenta Slices

I love this veggie-packed dish. I’ve served the veggie topping over polenta, couscous, and with gnocchi to rave reviews with each variation. Even my unadventurous mom liked it! Leftovers are delicious, too! Plus, it’s quick and easy! Sprinkle with additional paprika, if desired.

Step: 1

Preheat the oven to 400 degrees F (200 degrees C). Place polenta slices on a baking sheet and mist with cooking spray.

Step: 2

Bake in the preheated oven until golden brown, 25 to 30 minutes.

Step: 3

Meanwhile, heat oil in a pan over medium heat. Cook garlic in the hot oil until fragrant, about 30 seconds. Add onion and bell pepper; cook until tender, stirring occasionally, 3 to 5 minutes. Stir in paprika and cook for about 30 seconds. Stir spinach, beans, and 1/4 cup reserved bean liquid into the pan. Cook and stir until beans are heated through and spinach is wilted, 2 to 3 minutes.

Step: 4

Serve vegetables over polenta.

Per Serving: 207 calories; protein 7.8g; carbohydrates 36.5g; fat 3.1g; sodium 591.2mg.

The most obvious way to choose a side dish is to look at your main dish (pasta, chicken, seared tofu) and pick more different. When you’re making pasta, go for a simple healthy dish . Making steak? Go for more light. If you’re want to cooking stir-fry with rice, it must not a best idea to adjust with make a rice salad.

One make sure is also can make to cooking method . You don’t want to push more often your oven by making to do list three dishes at once in there, or be juggling four pans on the cooking items . But often you can make a dish do more often .