A delightful and hearty dish combining crispy polenta with a flavorful butter bean and vegetable medley.
Heat half of the olive oil in a large skillet over medium-high heat.
Ensure the skillet is hot before adding the polenta to achieve a crispy texture.
Add the polenta slices in a single layer and cook until golden and crispy on both sides, about 8 minutes.
Flip the polenta slices gently to avoid breaking them.
Remove the polenta from the skillet and set aside.
Place the cooked polenta on a plate lined with paper towels to absorb excess oil.
Heat the remaining olive oil in the skillet over medium heat.
Use the same skillet to retain the flavors from the polenta.
Add the garlic, onion, and bell pepper to the skillet and sauté until softened, about 5 minutes.
Stir frequently to prevent the garlic from burning.
Sprinkle the paprika over the vegetables and stir to combine.
Adding the paprika at this stage enhances its flavor.
Stir in the butter beans and spinach, cooking until the spinach wilts and the beans are heated through, about 3 minutes.
Cover the skillet briefly to help the spinach wilt faster.
Remove the skillet from the heat and stir in the cheese and vinegar.
Mix gently to evenly distribute the cheese and vinegar.
Serve the vegetable and bean mixture over the crispy polenta slices.
Garnish with fresh herbs like parsley for added flavor and presentation.
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