Polenta With Peppers Mushrooms And Onions
|Olive oil||1⁄4 Cup (4 tbs)|
|Onion||1 Medium, sliced|
|Garlic||1 Clove (5 gm), minced|
|Green bell pepper||1 Medium, sliced|
|Red bell pepper||1 Medium, sliced|
|Mushrooms||1⁄2 Pound, sliced|
|Ground black pepper||1⁄4 Teaspoon|
|Dried oregano||2 Teaspoon|
|Chicken stock/1 1/2 cups canned broth diluted with 1 1/2 cups water||3 Cup (48 tbs)|
|Polenta||1 Cup (16 tbs)|
|Boiling water||1⁄4 Cup (4 tbs)|
1. In a large skillet, heat the oil. Add the onion and garlic and cook over moderately high heat until the onion is softened and slightly browned, about 5 minutes.
2. Add the green and red peppers and the mushrooms. Season with the salt and black pepper. Reduce the heat to moderate and continue to cook, stirring occasionally, until the peppers are tender, about 15 minutes. Stir in the oregano, remove from the heat and cover to keep warm.
3. In a medium saucepan, bring the chicken stock to a boil over high heat. Gradually stir in the polenta and cook, stirring constantly, for 5 minutes. Add the boiling water and cook for 5 minutes longer. Season with additional salt and black pepper to taste.
4. Spoon the polenta into a serving dish, smoothing it into an even layer with a wet spatula and mounding the edges slightly. Pour the sauteed vegetables into the center and serve.