Vegetarian Pumpkin Polenta with Spinach and White Beans

Name: Vegetarian Pumpkin Polenta with Spinach and White Beans
Yield: 4 servings
Ingredients: Chorizo; Pimientos or roasted red peppers; White beans (cannellini), rinsed and drained, for the black beans; Vegetable stock for the chicken stock; Pecorino (Italian sheep’s-milk cheese) for the Manchego; Another tablespoon of EVOO; 2 garlic cloves, chopped; 2 10-ounce boxes frozen chopped spinach, defrosted and wrung dry in a clean kitchen towel; 1/4 teaspoon freshly grated or ground nutmeg (eyeball it)

December 9, 2011

Recipe information

Yield
4 servings

Ingredients

Omit

Chorizo

Pimientos or roasted red peppers

Swap

White beans (cannellini), rinsed and drained, for the black beans

Vegetable stock for the chicken stock

Pecorino (Italian sheep’s-milk cheese) for the Manchego

Add

Another tablespoon of EVOO

2 garlic cloves, chopped

2 10-ounce boxes frozen chopped spinach, defrosted and wrung dry in a clean kitchen towel

1/4 teaspoon freshly grated or ground nutmeg (eyeball it)

Preparation

Step 1
Heat both tablespoons of EVOO (twice around the pan), in a skillet over medium heat. Sauté the onions and garlic for 3 to 4 minutes. Stir in the beans and defrosted spinach and heat through. Season the beans and spinach with salt, pepper, and nutmeg.
Step 2
Heat the vegetable stock as you would the chicken stock and make the polenta as directed in the master recipe, #209, stirring in the Pecorino when you would the Manchego. Top the polenta with the spinach and beans and serve.

Rachael Ray 365: No Repeats

TagsPorridge

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