Polenta With Zucchini, Peppers and Cheese

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
• ¾ cup instant or fine ground polenta
• ¼ teaspoon salt
• Freshly ground black pepper to taste

• Nutritional Information

  • Nutritional analysis per serving (2 servings)

    1182 calories; 31 grams fat; 12 grams saturated fat; 12 grams monounsaturated fat; 4 grams polyunsaturated fat; 213 grams carbohydrates; 61 grams dietary fiber; 14 grams sugars; 54 grams protein; 39 milligrams cholesterol; 1458 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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2 servings

Preparation

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

30 minutes