Have I mentioned how much I adore Cooking Light? They have a great selection of delicious and healthy recipes, and every time I try something new from their cookbooks or magazines I end up with a winner.
Why? Because (and I truly do believe this despite previous posts like these Big Butt Bars) healthy options can be just as scrumptious as those loaded with oil and salt.
Case in point: polenta with black beans, tomatoes and spinach.
Since I first tried out this fast and easy recipe, it’s become my go-to for Summer cooking. It’s light, filling, and doesn’t require you to heat up the house.
I usually go with spinach as the leafy green for this dish, but sautéed kale or swiss chard would be great as well.
Ingredients (adapted from Cook Light: Way to cook vegetarian):
- 1 tsp. olive oil
- 2 garlic cloves, minced
- 1/2 cup low-sodium vegetable broth
- 1/2 cup julianne-cut, sun-dried tomatoes
- 1 can low-sodium, or no salt added black beans (15 oz.)
- 1 tsp. chili powder
- 1/2 tsp. cumin
- 1 package (6 oz.) fresh spinach
- Uncooked polenta, or pre-cooked polenta (that’s what I use!)
- 1/3 cup fat-free or reduced-fat feta cheese
1. Cook polenta according to the package instructions, or if you’re using the pre-cooked kind like I do, cut two one-inch slices per person and set them aside on plates.
2. Heat the olive oil in a large nonstick pan over medium-high heat. Add the garlic and sauté until just golden, about 1 minute.
3. Add the tomatoes, beans, broth and spices and bring to a simmer. Cook for about 2-3 minutes, or until most of the liquid has evaporated.
4. Remove from heat, spoon over the polenta, top with feta cheese and enjoy!