Polenta With Pepper-Onion Sauce

Ingredients

• 2 tablespoons olive oil
• 1 ½ pounds onions, diced
• 5 red, yellow or green peppers, cut in julienne strips
• 6 canned or fresh plum tomatoes, diced
• 6 tablespoons dry white wine
• Freshly ground black pepper to taste
• 1 cup instant polenta
• Salt to taste (optional)

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    308 calories; 7 grams fat; 1 gram saturated fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 51 grams carbohydrates; 5 grams dietary fiber; 10 grams sugars; 5 grams protein; 15 milligrams sodium

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

Preparation

1. Heat oil in skillet large enough to hold all the vegetables and saute onions over medium heat until soft and brown.
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.
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.

20 minutes