4 Servings – Low Fat – A savory dish with a great blend of flavors.
Serve with a mesclun salad topped with thinly sliced cucumbers and dressed with a traditional mix of olive oil and vinegar.
1 Tbsp. 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 Tbsp. chopped fresh basil or 1 tsp. dried
2 Tbsp. chopped fresh parsley
Polenta
4 cups low-sodium vegetable broth
11/4 cups cornmeal
1 Tbsp. unsalted butter
1/4 cup grated Parmesan cheese
1. In large skillet, heat oil over medium heat. Add bell peppers and cook for 2 minutes, stirring often. 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 ¼ 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.
