Polenta with Spinach, Black Beans, and Goat Cheese


Polenta with Spinach, Black Beans, and Goat Cheese

Makes 4 servings

1 tsp. olive oil
2 garlic cloves, minced
1/2 cup vegetable broth
1/4 cup chopped sun dried tomatoes, or 1/2 cup chopped fresh tomatoes
1/2 tsp. ground cumin
1 15-oz. can black beans, drained
1 6-oz. bag fresh baby spinach
4 cups water
1 cup polenta
1 tbsp. butter
1/2 tsp. salt
3/4 cup crumbled goat cheese

Heat oil in a large nonstick skillet over medium high heat. Add garlic, sauté 1 minute. Stir in broth, tomatoes, cumin, and beans; bring to a simmer. Cook 2 minutes, stirring occasionally. Remove from heat. Add spinach, tossing to combine.

Bring water to a boil in a medium saucepan. Add polenta, butter, and salt; stir well with a whisk. Reduce heat and simmer 3 minutes or until thick, stirring constantly. Spoon bean mixture over polenta in bowls to serve, and sprinkle with goat cheese.

Calories- 440
Sodium- 930 mg
Total Fat- 11 g
Calcium- 150 mg
Sat Fat- 6 g
Cholesterol- 21 mg
Fiber- 13 g
Protein- 18 g
Carbohydrates- 66 g