Bell Pepper Sauté over Polenta
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 ½ cup canned diced tomatoes
4 garlic cloves, minced
2 Tbs. chopped fresh basil or 1 tsp. dried
2 Tbs. chopped fresh parsley
Ingredient Set Name:
4 cups low-sodium vegetable broth
1 ¼ cups cornmeal
1 Tbs. unsalted butter
¼ cup grated Parmesan cheese
- 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.
- 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.
- 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.
- Spoon mound of polenta on each serving plate and top with vegetables.