Bell Pepper Saute over Polenta

Name: Bell Pepper Saute over Polenta
Ingredients: 1 Tbs. olive oil; 2 red bell peppers, cut into 2 x 1-inch strips; 2 yellow bell peppers, cut into 2 x 1-inch strips; 1 tomato, cored, seeded and finely diced, or 1/2 cup canned diced tomatoes; 4 garlic cloves, minced; 2 Tbs. chopped fresh basil or 1 tsp. dried; 2 Tbs. chopped fresh parsley; 4 cups low-sodium vegetable broth; 1 1/4 cups cornmeal; 1 Tbs. unsalted butter; 1/4 cup grated Parmesan cheese

11 ingredients

12 steps

Ingredients

1 Tbs. olive oil
2 red bell peppers, cut into 2 x 1-inch strips
2 yellow bell peppers, cut into 2 x 1-inch strips
1 tomato, cored, seeded and finely diced, or 1/2 cup canned diced tomatoes
4 garlic cloves, minced
2 Tbs. chopped fresh basil or 1 tsp. dried
2 Tbs. chopped fresh parsley
4 cups low-sodium vegetable broth
1 1/4 cups cornmeal
1 Tbs. unsalted butter
1/4 cup grated Parmesan cheese

Directions

1

In large skillet, heat oil over medium heat.
2

Add bell peppers and cook, stirring often, 2 minutes.
3

Cover and cook until peppers are soft and browned all over but not mushy, about 7 minutes.
4

Add tomato, garlic and salt and freshly ground pepper to taste.
5

Increase heat to medium-high and cook, uncovered, stirring often, about 7 minutes.
6

Stir in basil and parsley.
7

Keep warm over low heat.
8

Make polenta: In medium saucepan, bring broth and 1/4 teaspoon salt to a boil.
9

Slowly drizzle in cornmeal, whisking continuously.
10

Reduce heat and cook, whisking continuously, until polenta reaches the consistency of soft mashed potatoes, about 5 minutes.
11

Whisk in butter and cheese.
12

Spoon mound of polenta on each serving plate and top with vegetables.