POLENTA WITH ITALIAN PEPPERS AND MUSHROOMS3/4 pound onion, chopped (1 large)
2 tablespoons olive oil
3/4 pound Italian peppers, seeded and thinly sliced
1/2 pound Portobello mushrooms, trimmed and sliced (or 1/2 pound assorted mushrooms, trimmed and sliced)
1 large garlic clove, minced
1 tablespoon chopped fresh thyme (or 1 teaspoon dried)
salt and freshly ground black pepper (to taste)
1 cup polenta, fine-grained or instant
4 cups low sodium chicken broth (or vegetable stock), divided use
2 cups finely grated Parmigiano-Reggiano
Saute the onion in hot oil in a large nonstick pan until it begins to soften and brown.
Add the peppers and continue cooking until they begin to soften.
Add the mushrooms, garlic, and thyme and continue cooking until all of the ingredients are soft and well blended, 5 to 7 minutes longer. Season with salt and pepper. Set aside.
Stir the polenta into 1 cup of the stock; set aside.
Bring the remaining 3 cups of stock to a boil and slowly trickle in the polenta, stirring constantly so that lumps do not form. (If they do, mash with a spoon.) Reduce the heat and simmer a couple of minutes, until the mixture has thickened but still drops from a spoon.
Season with salt and spoon half of the polenta mixture into the bottom of a shallow baking dish about 9x13 inches. Top with half of the vegetables and half of the cheese. Spoon the remaining polenta on top of the vegetables; top with the remaining vegetables and sprinkle with the remaining cheese. Refrigerate or freeze.
WHEN READY TO PREPARE FOR SERVING:Let the polenta defrost if frozen. Let the polenta come to room temperature.
Preheat the oven to 350 degrees F.
Bake the polenta for about 20 to 30 minutes, or until it is heated through and the cheese has melted.
Makes 8 servings
Source:
The New Elegant but Easy Cookbook