Sometimes (okay, maybe just one time), we actually add meat to recipes. This is one/that time.
(Adapted from Eating Well)
4 tsp. olive oil, divided
tube o’ polenta, cut into cubes
grass-fed beef (a small steak’s worth, maybe ½ pound), sliced
1 clove garlic, minced
1 small-ish onion, thinly sliced
1 red bell pepper, diced
½ tsp paprika
1 15-oz can of white beans, drained and rinsed
1 package baby spinach (4-5 cups)
¾ cup vegetable broth
½ cup shredded Monterey Jack cheese
2 tsp. sherry vinegar
1. Heat 2 tsp. of olive oil in a large nonstick skillet over medium-high heat. Add steak and cook until browned (and safe to eat), about 5-7 minutes. Remove from skillet and set aside.
2. Add the cubed polenta to the skillet and cook, stirring occasionally, until it starts to brown and get kinda crispy (about 10 minutes). Remove from the skillet and set aside.
3. Turn the heat down to medium and add 2 more tsp. of oil to the skillet.
4. Add the garlic to the skillet and cook, stirring, for 30 seconds. Add the onion and bell pepper and cook, stirring, until the pepper is tender-crisp (3-5 minutes).
5. Add the paprika to the skillet and cook, stirring, for 30 seconds. Add the white beans, spinach and vegetable broth to the skillet and cook, stirring, until the spinach is wilted.
6. Add the beef to the skillet. Stir to combine.
7. Remove from heat and stir in the cheese, sherry vinegar and polenta.