Polenta Pepperonata
Colorful, sweet peppers with creamy polenta


4 servings worth of polenta. I used Fantastic Foods brand, or use a premade brand for speed.

3 red peppers
3 yellow peppers
2-3 red or white onions
2 tablespoons olive oil

1 cup undraned canned plum tomatoes, or 2 fresh tomatoes (I used fresh)
2 tablespoons red wine vinegar
1 taspoon sugar (optional) (I think I left this out.)
Some capers if desired.


Slice peppers and onions lengthwise into strips.

Begin making polenta if you have the kind that takes a half hour. Follow the directions on the package. Cook and let sit for awhile.

Heat oil in large skillet. Add peppers and onions and saute on medium heat, stirring often, for 10-15 minutes, until tender and lightly browned. Make sure you cook long enough for all ingredients to get very sweet.

While vegetables saute, chop the tomatoes. If desired, begin frying polenta slices now.

Stir tomatoes and optional vinegar into peppers and cook for 5 minutes longer, until liquid has evaporated. Add sugar and capers if desired.

Serve peppers over polenta and enjoy.

(This will keep for about a week in the fridge.)




Moosewood Cooks at Home, pg. 83