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

1. Wash, trim and dice the red peppers and zucchini. Dice the onion.
2. 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.
3.  Add the beans to the vegetable mixture and cook until heated through.
4. 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.
5. 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.