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Polenta With Peppers Mushrooms And Onions

Natural.Foodie's picture
  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
  Salt 1⁄2 Teaspoon
  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.

Recipe Summary

Difficulty Level: 
Side Dish
Preparation Time: 
10 Minutes
Cook Time: 
30 Minutes
Ready In: 
40 Minutes

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Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 254 Calories from Fat 104

% Daily Value*

Total Fat 12 g18.1%

Saturated Fat 1.9 g9.3%

Trans Fat 0 g

Cholesterol 3.6 mg1.2%

Sodium 347.9 mg14.5%

Total Carbohydrates 32 g10.6%

Dietary Fiber 4.4 g17.8%

Sugars 5.7 g

Protein 7 g14.6%

Vitamin A 18.5% Vitamin C 86.2%

Calcium 4.7% Iron 13.4%

*Based on a 2000 Calorie diet

Polenta With Peppers Mushrooms And Onions Recipe