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.

  • 4Servings


  • 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 1/2 cup canned diced tomatoes
  • 4 garlic cloves, minced
  • 2 Tbs. chopped fresh basil or 1 tsp. dried
  • 2 Tbs. chopped fresh parsley


  • 4 cups low-sodium vegetable broth
  • 1 1/4 cups cornmeal
  • 1 Tbs. unsalted butter
  • 1/4 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.

Nutrition Information

  • Calories: 328
  • Carbohydrate Content: 36 g
  • Cholesterol Content: 13 mg
  • Fat Content: 9 g
  • Fiber Content: 4 g
  • Protein Content: 9 g
  • Saturated Fat Content: 4 g
  • Sodium Content: 321 mg