Red Viper Sun-Dried Tomato Polenta & Beans

Beans are evil.  Bad, bad beans.

Doctor Who

What you need:

• 16oz. Tube of Sun-dried Tomato Polenta, cut into small cubes
• 15oz. can butter beans
• 1 red bell pepper, finely chopped
• 2 cups baby spinach
• 1 onion, finely chopped
• 2 cups white button mushrooms, chopped
• 1 tbsp garlic
• 3/4 cup vegetable broth
• 1/2 cup shredded Manchego cheese
• 2 tsp Sherry
• 1 tsp paprika
• 2 tbsp olive oil

Heat 1 tbsp olive oil in a large skillet over medium high heat and then add in the polenta.  Cook until it browns a bit (approximately 10 minutes), and then remove and set aside.

Heat remaining 1 tbsp of olive oil and add garlic, pepper, and onion, then add in vegetable broth, and sherry.  Bring the mixture to a boil and then cover, lower heat, and simmer for 15 minutes.  Add in spinach, recover, and simmer for 5 more minutes.  Next, stir in the beans, and simmer for about 10 more minutes.

Remove from the heat, pour vegetable mixture over the polenta, and stir in the cheese.