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1
Cut the polenta into 12 equal slices, each about 1/2 inch thick.
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2
Heat 1 tablespoon of the oil on a nonstick griddle or wide skillet.
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3
Arrange the polenta slices on the griddle.
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4
Cook both sides over medium heat until golden and crisp, at least 10 minutes per side.
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5
Meanwhile, heat the remaining 1 tablespoon oil in a medium skillet.
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6
Add the onion and saute over medium heat until golden.
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7
Add the bell pepper strips and continue to saute, stirring frequently, until tender and just beginning to be touched with brown spots.
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8
Stir in the optional oregano, and season with a little salt and pepper.
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9
To serve, place 3 to 4 slices of polenta on each plate and spoon some of the peppers mixture over them.
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10
Prepared polenta provides an interesting way to add variety to the daily repertoire.
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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.
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12
Look for polenta with gourmet refrigerated foods (such as fresh pastas) or at the deli counter.
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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.
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14
This takes a bit of time8 minutes per side seems minimal.
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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.
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16
Calories: 172
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17
Total Fat: 8g
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18
Protein: 2g
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19
Carbohydrate: 23g
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20
Cholesterol: 0mg
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21
Sodium: 2mg
