Cheesy Polenta with Zucchini and Peppers

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Cheesy Polenta with Zucchini and Peppers

About recipe

Polenta is a wonderful, versatile, gluten-free side dish, that adapts well to any toppings. A simple saute of vegetables and beans makes this a hearty dish. Use any seasonal vegetables that you have on hand, such as spinach or greens, broccoli, or tomatoes.

Ingredients (serves 4)

1 tablespoon olive oil
4 cups chopped red bell pepper (about 2 large)
2 cups diced zucchini (about 1 medium)
1 medium onion, chopped
1/4 teaspoon kosher salt
1 (15-ounce) can cannellini beans, drained and rinsed (preferably low-sodium)
3 cups no-salt-added chicken or vegetable broth
1 cup instant or fine ground polenta
1/4 cup grated Parmesan cheese
Freshly ground black pepper to taste

Preparation

Wash, trim and dice the red peppers and zucchini. Dice the onion.
Heat oil in a medium non-stick skillet over medium heat. Add the peppers, zucchini, onions, and salt. Saute until vegetables have softened, about 5 minutes.
Add the beans to the vegetable mixture and cook until heated through.
Bring the chicken or vegetable broth to a boil in the medium pot. Slowly stir the polenta into the boiling broth, and cook until the mixture thickens, just a couple of minutes. When the polenta is cooked, remove it from heat and stir in the cheese.
Serve vegetable and bean mixture over polenta, and sprinkle with black pepper and a little extra Parmesan cheese if desired.

Options:

Add diced Italian turkey sausage to the vegetable saute.
Use any seasonal vegetables, especially ones that may be past their prime in your fridge.

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