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Bell Pepper Sauté over Polenta

A savory dish with a great blend of flavors.MEAL PLAN: Serve with a mesclun salad topped with thinly sliced cucumbers and dressed with a traditional mix of olive oil and vinegar.

Ingredients: 

Ingredients: 

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1 Tbs. olive oil
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2 red bell peppers, cut into 2 x 1-inch strips
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2 yellow bell peppers, cut into 2 x 1-inch strips
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1 tomato, cored, seeded and finely diced, or ½ cup canned diced tomatoes
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4 garlic cloves, minced
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2 Tbs. chopped fresh basil or 1 tsp. dried
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2 Tbs. chopped fresh parsley

Ingredient Set Name: 

Polenta

Ingredients: 

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4 cups low-sodium vegetable broth
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1 ¼ cups cornmeal
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1 Tbs. unsalted butter
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¼ cup grated Parmesan cheese

Instructions: 

  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 teaspoon 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.

Nutrition Information: 

Calories: 
328
Protein: 
9 g
Total Fat: 
9 g
Saturated Fat: 
4 g
Carbohydrates: 
36 g
Cholesterol: 
13 mg
Sodium: 
321 mg
Fiber: 
4 g
Sugar: 
0 g
Yield: 
4 Servings

Comments on this Recipe

I've never cooked polenta before, but this would probably work just as well served over pan-grilled medallions of pre-made polenta (store-bought) and parmesan grated (or nutritional yeast flakes sprinkled) over the top.