Polenta With Zucchini, Peppers and Cheese

• 16 ounces whole red pepper or 14 ounces ready-cut chopped pepper (4 cups)
• 1 tablespoon olive oil
• 16 ounces whole zucchini
• 3 cups no-salt-added chicken stock
• 3 ounces Parmigiano Reggiano
• 3/4 cup instant or fine ground polenta
• 1/4 teaspoon salt
• Freshly ground black pepper to taste

1. Wash, trim and seed red peppers; dice fine.
2. Heat oil in large nonstick skillet; add peppers, and saute over medium heat.
3. Wash, trim and dice zucchini fine; add to peppers, and continue to saute until vegetables have softened.
4. Bring chicken stock to boil in a covered pot.
5. Grate cheese.
6. Slowly stir polenta into boiling chicken stock, and cook until mixture thickens, just a couple of minutes.
7. When polenta is cooked, stir into vegetables along with cheese; season with salt, if desired, and with pepper.

red pepper, olive oil, zucchini, nosalt, ground polenta, salt, freshly ground black pepper

Taken from cooking.nytimes.com/recipes/7656 (may not work)