Polenta With Pepper-Onion Sauce

• 2 tablespoons olive oil
• 1 1/2 pounds onions, diced
• 5 red, yellow or green peppers, cut in julienne strips
• 6 canned or fresh plum tomatoes, diced
• 6 tablespoons dry white wine
• Freshly ground black pepper to taste
• 1 cup instant polenta
• Salt to taste (optional)

1. Heat oil in skillet large enough to hold all the vegetables and saute onions over medium heat until soft and brown.
2. Add peppers and cook until they begin to soften.
3. Stir in tomatoes, wine and pepper.
4. (Break up canned tomatoes with fingers as they are added).
5. Cover and cook over medium-low heat until peppers are soft and mixture is medium thick.
6. Meanwhile, cook the polenta according to package directions and season with salt, if desired.
7. To serve, spoon polenta onto dinner plates and top with sauce.

olive oil, onions, red, tomatoes, white wine, freshly ground black pepper, instant polenta, salt

Taken from cooking.nytimes.com/recipes/6632 (may not work)