Bell Pepper Sauté over Polenta |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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A 30 minutes or fewer dish from Vegetarian Times, October 2001. 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 |
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.
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