Bell Pepper Saute over Polenta

• 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

1. In large skillet, heat oil over medium heat.
2. Add bell peppers and cook, stirring often, 2 minutes.
3. Cover and cook until peppers are soft and browned all over but not mushy, about 7 minutes.
4. Add tomato, garlic and salt and freshly ground pepper to taste.
5. Increase heat to medium-high and cook, uncovered, stirring often, about 7 minutes.
6. Stir in basil and parsley.
7. Keep warm over low heat.
8. Make polenta: In medium saucepan, bring broth and 1/4 teaspoon salt to a boil.
9. Slowly drizzle in cornmeal, whisking continuously.
10. Reduce heat and cook, whisking continuously, until polenta reaches the consistency of soft mashed potatoes, about 5 minutes.
11. Whisk in butter and cheese.
12. Spoon mound of polenta on each serving plate and top with vegetables.

olive oil, red bell peppers, yellow bell peppers, tomato, garlic, fresh basil, parsley, lowsodium, cornmeal, butter, parmesan cheese

Taken from www.vegetariantimes.com/recipe/bell-pepper-saut-over-polenta/ (may not work)