Bell Pepper Sauté over Polenta

Submitted by BeccaB3c

"A "30 minutes or fewer" dish from Vegetarian Times, October 2001. Serves 4."

 

• Ready In: 30mins
• Ingredients: 11
• Serves: 4

ingredients

• 1 tablespoon olive oil
• 2 red bell peppers, cut into 2x1-inch strips
• 2 yellow bell peppers, cut into 2x1-inch strips
• 1 tomatoes, cored, seeded and finely diced or 1/2 cup canned diced tomato
• 4 garlic cloves, minced
• 2 tablespoons chopped fresh basil or 1 teaspoon dried basil
• 2 tablespoons chopped fresh parsley

• polenta

• 4 cups low sodium vegetable broth
• 1 1⁄4 cups cornmeal
• 1 tablespoon unsalted butter
• 1⁄4 cup grated parmesan cheese

directions

1. In large skillet, heat oil over medium heat. Add bell peppers and cook, stirring often, 2 minutes. Cover and cook until peppers are soft and browned all over but not mushy, about 7 minutes.
2. Add tomato, garlic and salt and freshly ground pepper to taste. Increase heat to medium-high and cook, uncovered, stirring often, about 7 minutes. Stir in basil and parsley. Keep warm over low heat.
3. Make polenta: In medium saucepan, bring broth and 1/4 teaspoons salt to a boil. Slowly drizzle in cornmeal, whisking continuously. Reduce heat and cook, whisking continuously, until polenta reaches the consistency of soft mashed potatoes, about 5 minutes. Whisk in butter and cheese.
4. Spoon mound of polenta on each serving plate and top with vegetables.