Ingredients

4 servings

　　

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)

　　

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.

　　Rachael Ray 365: No Repeats