Polenta With Italian Peppers and Mushrooms

• 12 ounces whole onion or 11 ounces chopped ready-cut onion (2 1/2 to 2 2/3 cups)
• Pan spray
• 16 ounces Italian peppers
• 6 ounces portobello mushrooms or plain white mushrooms
• 1 tablespoon fresh thyme or 1 teaspoon dried
• 2 1/2 cups no-salt-added chicken stock
• 8 tablespoons instant polenta
• 18 teaspoon salt
• 1 ounce Parmigiano Reggiano ( 1/3 cup coarsely grated)

1. Chop whole onion.
2. Heat nonstick pan until it is very hot, reduce heat to medium-high, spray with pan spray and saute onion until it begins to brown and soften.
3. Wash, trim and seed peppers, and using slicing blade of food processor, slice peppers.
4. Add peppers to onions.
5. Wash, trim and slice mushrooms in processor.
6. After peppers begin to soften, add mushrooms.
7. Wash and chop fresh thyme, and add to onion and pepper mixture.
8. Bring chicken stock to boil in covered pot.
9. Reduce heat, and carefully stir in polenta; cook, stirring often until mixture thickens.
10. Season with salt.
11. Grate cheese.
12. When polenta is cooked, spoon onto plates; top with pepper and onion mixture, and sprinkle with cheese.

onion, pan spray, italian peppers, portobello mushrooms, thyme, nosalt, instant polenta, salt

Taken from cooking.nytimes.com/recipes/7113 (may not work)