Bell Pepper Saute over Polenta Recipe

Name: Bell Pepper Saute over Polenta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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.

720

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 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, and more.

Yes, Bell Pepper Saute over Polenta falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Bell Pepper Saute over Polenta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions