Prepared polenta provides an easy way to add variety to the dinner repertoire. I often use it sliced and sautéed as a side dish, but occasionally, it will become an intrinsic part of a recipe, as it is here.

　　

Ingredients

4 servings

　　Two 18-ounce tubes polenta

　　Olive oil cooking spray

　　1 tablespoon extra virgin olive oil

　　2 to 3 garlic cloves, minced

　　One 15- to 16-ounce can black beans, drained and rinsed

　　1/4 cup sliced oil-packed sun-dried tomatoes

　　1 teaspoon ground cumin

　　5 to 6 ounces baby spinach

　　Freshly ground pepper

　　

Step 1

Cut the puckered ends off each tube of polenta, then cut each tube into 12 slices about 1/2 inch thick. Heat a wide nonstick griddle that has been generously sprayed with olive oil cooking spray. Arrange the polenta slices on the griddle. Cook both sides over medium-high heat until golden and crisp, about 8 minutes per side.

　　

Step 2

Meanwhile, heat the olive oil in a wide skillet or stir-fry pan. Add the garlic and sauté over low heat for a minute or so, just until golden.

　　

Step 3

Add the beans, sun-dried tomatoes, and cumin. Stir together and cook over medium heat just until heated through.

　　

Step 4

Add the spinach, cover, and cook just until it wilts, 1 to 2 minutes. Stir the mixture together, season with pepper to taste, and remove from the heat.

　　

Step 5

To serve, arrange 3 or 4 polenta slices on each plate and spoon the bean mixture evenly over each serving.

　　

Menu Suggestions

Step 6

This is delicious accompanied by Sautéed Paprika Potatoes (page 207). Add Mixed Greens with Sprouts, Apple, and Daikon (page 179) or the Recipe Not Required green salad containing pickled beets, sliced crisp cucumber, and daikon radish or turnip (page 192).

　　

Step 7

Serve this with a light, easy pasta dish. The first three possibilities under Easy Ways to Dress Up Pasta and Noodle Side Dishes (page 121) are all good ones; or combine cooked pasta with your favorite natural marinara sauce. Add a simple green salad to this meal.

　　

nutrition information

Step 8

Calories: 339

　　

Step 9

Total Fat: 6g

　　

Step 10

Protein: 13g

　　

Step 11

Carbohydrates: 58g

　　

Step 12

Fiber: 10.5g

　　

Step 13

Sodium: 1210mg

　　Reprinted with permission from Vegan Express: Featuring 160 Recipes for Quick, Delicious, and Healthy Meals by Nava Atlas. Copyright © 2008 by Nava Atlas. Excerpted by permission of Broadway, a division of Random House, Inc. All rights reserved.Nava Atlas is the author of nine cookbooks, including The Vegetarian Family Cookbook, The Vegetarian 5-Ingredient Gourmet, and Vegetarian Soups for All Seasons. She lives in the Hudson Valley region of New York with her husband and two teenage sons (all vegans).