Polenta with Sauteed Bell Peppers

• One 16-ounce tube polenta
• 2 tablespoons light olive oil
• 1 large onion, quartered and sliced
• 2 medium green or red bell peppers or 1 of each, cut into narrow strips
• 1 teaspoon minced fresh oregano or 1/4 teaspoon dried oregano, optional
• Salt and freshly ground pepper to taste

1. Cut the polenta into 12 equal slices, each about 1/2 inch thick.
2. Heat 1 tablespoon of the oil on a nonstick griddle or wide skillet.
3. Arrange the polenta slices on the griddle.
4. Cook both sides over medium heat until golden and crisp, at least 10 minutes per side.
5. Meanwhile, heat the remaining 1 tablespoon oil in a medium skillet.
6. Add the onion and saute over medium heat until golden.
7. Add the bell pepper strips and continue to saute, stirring frequently, until tender and just beginning to be touched with brown spots.
8. Stir in the optional oregano, and season with a little salt and pepper.
9. To serve, place 3 to 4 slices of polenta on each plate and spoon some of the peppers mixture over them.
10. Prepared polenta provides an interesting way to add variety to the daily repertoire.
11. Traditional polenta is simply cooked cornmeal mush, which can be served plain or fancy; the kind you buy in 16- to 24-ounce tubes is cooked cornmeal thats dense enough to slice.
12. Look for polenta with gourmet refrigerated foods (such as fresh pastas) or at the deli counter.
13. Prepare polenta by slicing it approximately 1/2 inch thick and cooking on a nonstick griddle or skillet with a little oil or nonhydrogenated margarine (not butter, though; it will burn from such prolonged exposure) over medium heat until golden and slightly crisp on both sides.
14. This takes a bit of time8 minutes per side seems minimal.
15. Polenta can be served as a side dish or topped any way youd like: with warmed leftover vegetable stews and chili or other bean dishes (such as the black bean recipes on pages 112 to 114), or as shown in these recipes.
16. Calories: 172
17. Total Fat: 8g
18. Protein: 2g
19. Carbohydrate: 23g
20. Cholesterol: 0mg
21. Sodium: 2mg

polenta, light olive oil, onion, peppers, fresh oregano, salt

Taken from www.epicurious.com/recipes/food/views/polenta-with-sauteed-bell-peppers-372819 (may not work)