I bought cornmeal a few days ago, attempting to try one of the amazing-looking cornbread recipes in Bon Appetit last month. In the interim, before I attempt it, I figured that polenta was an easy way to get my feet wet. And “easy” was a (mega)understatement! I’m definitely going to experiment with other flavors, because this was so yummy and simple.
Sauteed Peppers over Parmesan Polenta
2 green bell peppers
1 red bell pepper
1 small onion
2 cloves garlic
1 tbsp extra virgin olive oil
1 tsp salt
1/2 cup vegetable stock (1 tsp vegetable bouillon dissolved in 1/2 cup water)
2 cups water
1/2 cup cornmeal
1/2 tsp salt
2 tbsp parmesan cheese
1. Slice peppers and onion into thin strips. Dice garlic.
2. In a medium saucepan, saute onion and garlic in olive oil until onion is translucent. Add peppers, salt and vegetable stock, and cook, covered, for about 15 minutes, stirring every minute or two.
3. Place cornmeal, water, salt and parmesan cheese in a small saucepan. Cook on medium heat until thickened, about 5 minutes.
4. Divide polenta into two bowls. Top with peppers and onions, and serve.