Catalan Sautéed Polenta with Spinach and Butter Beans

This recipe I'm making tonight is originally from EatingWell.com.  The recipe listed below is the slightly modified version I make.  I guess "sautéed polenta" is a misnomer since, the way I make it, I sauté everything but the polenta, but whatever.  I've called it this for too long to bother calling it something else now.

Ingredients
2 teaspoons extra-virgin olive oil
1/2 batch of savory polenta
1 clove garlic, minced
1 small onion, halved and thinly sliced
1/2 red bell pepper, diced
1/2 teaspoon smoked paprika (the smoked part is very important -- the flavor is completely different)
1 15-ounce can butter beans, rinsed
4 cups packed baby spinach
3/4 cup vegetable broth
1/2 cup shredded Pepper Jack cheese
2 teaspoons red wine vinegar or sherry vinegar

Directions
First prepare the polenta and put it in the refrigerator to set.  This can be done up to a day in advance.  Then cut the chilled polenta into one inch cubes, place in a single layer on an ungreased cookie sheet, and broil until lightly singed around the edges, about 7 minutes.  The outside will be crispy and the inside will be slightly melty and very delicious.

While polenta is broiling, heat 2 teaspoons oil over medium heat, add onion, and cook until slightly translucent, about 3 minutes.  Add garlic and bell pepper; cook, stirring, until just tender, about 3 more minutes. Sprinkle with paprika; cook, stirring, for 30 seconds. Stir in beans, spinach and broth; cook, stirring, until the beans are heated through and the spinach is wilted, 2 to 3 minutes. Remove from the heat; stir in cheese and vinegar. Serve vegetables over polenta. Sprinkle with paprika, if desired.