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Epicurious

Vegetarian Pumpkin Polenta with Spinach and White Beans

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

  1. 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.

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