Polenta with Sautéed Bell Peppers

Preparation

1. Step 1

   Cut the polenta into 12 equal slices, each about 1/2 inch thick. Heat 1 tablespoon of the oil on a nonstick griddle or wide skillet. Arrange the polenta slices on the griddle. Cook both sides over medium heat until golden and crisp, at least 10 minutes per side.

   Step 2

   Meanwhile, heat the remaining 1 tablespoon oil in a medium skillet. Add the onion and sauté over medium heat until golden. Add the bell pepper strips and continue to sauté, stirring frequently, until tender and just beginning to be touched with brown spots.

   Step 3

   Stir in the optional oregano, and season with a little salt and pepper. To serve, place 3 to 4 slices of polenta on each plate and spoon some of the peppers mixture over them.

2. polenta

   Step 4

   Prepared polenta provides an interesting way to add variety to the daily repertoire. 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 that’s dense enough to slice. Look for polenta with gourmet refrigerated foods (such as fresh pastas) or at the deli counter.

3. Step 5

   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. This takes a bit of time—8 minutes per side seems minimal.

4. Step 6

   Polenta can be served as a side dish or topped any way you’d 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.

5. nutrition information

   Step 7

   Calories: 172

   Step 8

   Total Fat: 8g

   Step 9

   Protein: 2g

   Step 10

   Carbohydrate: 23g

   Step 11

   Cholesterol: 0mg

   Step 12

   Sodium: 2mg