For the braised peppers:
1 Tablespoon olive oil
2 cups red bell peppers, sliced
1 cup yellow bell pepper, sliced
1 cup orange bell pepper, sliced
1-1/4 cups sliced onion
2 garlic cloves, minced
1 cup Chicken Stock
1 Tablespoon tomato paste
1-1/2 teaspoons fresh basil chopped
1-1/2 teaspoons red wine vinegar
Salt and freshly ground black pepper to taste

For the polenta:
4 cups gf Chicken Stock
1 cup polenta (coarse ground corn meal)
1/2 cup Parmigiano Reggiano cheese, grated
2 Tablespoons unsalted butter
Salt and freshly ground black pepper

Fresh basil for garnish (optional)