Using prepared polenta is a nifty way to add variety to the dinner repertoire. This recipe for pan-grilled polenta is topped with a colorful combination of black beans, roasted red pepper, and spinach. As a main dish, it’s light and satisfying, and can also be served as a hearty warm appetizer.
Serve with a green salad using whatever you’ve got on hand. For a bigger meal, add some baked or microwaved potatoes or sweet potatoes.
1roasted red pepperfrom a jar or the supermarket olive bar, drained and cut into short strips
4 to 5ouncesbaby spinachrinsed
Salt and freshly ground pepper to taste
Cut the polenta into 12 even slices, each about 1/2 inch thick.
Use a little of the olive oil to lightly coat a wide nonstick skillet or griddle. Arrange the polenta slices on the surface. Cook over medium-high heat until golden and crisp, about 8 minutes per side.
Meanwhile, heat the olive oil in a medium skillet or stir-fry pan. Add the garlic and sauté over low heat for a minute or so, just until golden.
Add the beans and roasted pepper. Stir together and cook over medium heat until well heated through.
Add the spinach, cover, and cook until just 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.