Polenta With Pepper-Onion Sauce
- Total Time
- 20 minutes
- Rating
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Ingredients
- 2tablespoons olive oil
- 1½pounds onions, diced
- 5red, yellow or green peppers, cut in julienne strips
- 6canned or fresh plum tomatoes, diced
- 6tablespoons dry white wine
- Freshly ground black pepper to taste
- 1cup instant polenta
- Salt to taste (optional)
Nutritional analysis per serving (4 servings)
340 calories; 8 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 59 grams carbohydrates; 8 grams dietary fiber; 14 grams sugars; 7 grams protein; 1111 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oil in skillet large enough to hold all the vegetables and saute onions over medium heat until soft and brown.
- Step 2
Add peppers and cook until they begin to soften. Stir in tomatoes, wine and pepper. (Break up canned tomatoes with fingers as they are added). Cover and cook over medium-low heat until peppers are soft and mixture is medium thick.
- Step 3
Meanwhile, cook the polenta according to package directions and season with salt, if desired. To serve, spoon polenta onto dinner plates and top with sauce.
- If desired, sauce can be prepared ahead and reheated.
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