nutritional information

Per Serving:

  • 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

Bell Pepper Sauté over Polenta

4 Servings

30 minutes or fewer

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.
  • 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
Polenta
  • 4 cups low-sodium vegetable broth
  • 1 ¼ cups cornmeal
  • 1 Tbs. unsalted butter
  • ¼ cup grated Parmesan cheese
  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.
October 2001

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comments

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.

Charlena W. - 2011-09-06 14:06:40