Bell Pepper Sauté over Polenta

4 Servings — Low-fat

  • 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

Polenta

  • 4 cups low-sodium vegetable broth
  • 11/4 cups cornmeal
  • 1 Tbs. 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 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.

PER Serving: 328 CAL; 9 G PROT; 9 G TOTAL FAT (4 SAT. FAT); 36 G CARB.; 13 MG CHOL; 321 MG SOD.; 4 G FIBER

 

Many thanks to Keeshi + Photo and Twisted String for their photography contributions