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1
Cut the puckered ends off each tube of polenta, then cut each tube into 12 slices about 1/2 inch thick.
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2
Heat a wide nonstick griddle that has been generously sprayed with olive oil cooking spray.
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3
Arrange the polenta slices on the griddle.
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4
Cook both sides over medium-high heat until golden and crisp, about 8 minutes per side.
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5
Meanwhile, heat the olive oil in a wide skillet or stir-fry pan.
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6
Add the garlic and saute over low heat for a minute or so, just until golden.
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7
Add the beans, sun-dried tomatoes, and cumin.
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8
Stir together and cook over medium heat just until heated through.
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9
Add the spinach, cover, and cook just until it wilts, 1 to 2 minutes.
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10
Stir the mixture together, season with pepper to taste, and remove from the heat.
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11
To serve, arrange 3 or 4 polenta slices on each plate and spoon the bean mixture evenly over each serving.
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12
This is delicious accompanied by Sauteed Paprika Potatoes (page 207).
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13
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).
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14
Serve this with a light, easy pasta dish.
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15
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.
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16
Add a simple green salad to this meal.
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17
Calories: 339
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18
Total Fat: 6g
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19
Protein: 13g
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20
Carbohydrates: 58g
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21
Fiber: 10.5g
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22
Sodium: 1210mg
