POLENTA WITH ZUCCHINI, PEPPERS AND CHEESE

Polenta With Zucchini, Peppers and Cheese image

Provided by Marian Burros

Time 30m

Yield 2 servings

Number Of Ingredients 8

Previous Next

Ingredients

16 ounces whole red pepper or 14 ounces ready-cut chopped pepper (4 cups)
1 tablespoon olive oil
16 ounces whole zucchini
3 cups no-salt-added chicken stock
3 ounces Parmigiano Reggiano
3/4 cup instant or fine ground polenta
1/4 teaspoon salt
Freshly ground black pepper to taste

Steps:

Wash, trim and seed red peppers; dice fine.
Heat oil in large nonstick skillet; add peppers, and saute over medium heat.
Wash, trim and dice zucchini fine; add to peppers, and continue to saute until vegetables have softened.
Bring chicken stock to boil in a covered pot.
Grate cheese.
Slowly stir polenta into boiling chicken stock, and cook until mixture thickens, just a couple of minutes.
When polenta is cooked, stir into vegetables along with cheese; season with salt, if desired, and with pepper.

Nutrition Facts : @context http, Calories 690, UnsaturatedFat 13 grams, Carbohydrate 83 grams, Fat 25 grams, Fiber 10 grams, Protein 34 grams, SaturatedFat 9 grams, Sodium 1423 milligrams, Sugar 22 grams