• 1 Rating

I love this veggie-packed dish. I've served the veggie topping over polenta, couscous, and with gnocchi to rave reviews with each variation. Even my unadventurous mom liked it! Leftovers are delicious, too! Plus, it's quick and easy! Sprinkle with additional paprika, if desired.


Recipe Summary

15 mins
35 mins
50 mins
4 servings


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 400 degrees F (200 degrees C). Place polenta slices on a baking sheet and mist with cooking spray.

  • Bake in the preheated oven until golden brown, 25 to 30 minutes.

  • Meanwhile, heat oil in a pan over medium heat. Cook garlic in the hot oil until fragrant, about 30 seconds. Add onion and bell pepper; cook until tender, stirring occasionally, 3 to 5 minutes. Stir in paprika and cook for about 30 seconds. Stir spinach, beans, and 1/4 cup reserved bean liquid into the pan. Cook and stir until beans are heated through and spinach is wilted, 2 to 3 minutes.

  • Serve vegetables over polenta.

Cook's Notes:

I used to add shredded mozzarella cheese to this but found that I preferred it without. If you choose to add cheese, add it to the pan after spinach has wilted.

When I serve this with gnocchi, I buy it in the refrigerated section and saute it in a pan until golden and then serve with veggie topping. Also great served over couscous prepared with vegetable broth.

Nutrition Facts

207 calories; protein 7.8g; carbohydrates 36.5g; fat 3.1g; sodium 591.2mg. Full Nutrition


1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0