Makes 4 servings. Difficulty
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 Vegetable Stock or water 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 Vegetable Stock or water 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)
Make the braised peppers: Heat the olive oil over medium heat. Add the bell peppers, onion and garlic; sauté for 15 minutes, stirring occasionally. Stir in the stock (or water) and tomato paste. Bring mixture to a boil. Reduce heat and simmer for 30 minutes or until vegetables are soft. Stir in the basil, and red wine vinegar. Adjust seasonings to taste with salt and freshly ground black pepper.
Make the polenta: Heat the stock (or water) to boil; reduce to a low boil. Gradually add the polenta in a steady stream, mixing constantly. Cook polenta, stirring constantly, over medium heat until thickened, about 15 minutes. Stir in the Parmigiano Reggiano cheese and butter. Adjust seasonings to taste with salt and freshly ground black pepper.
Serve the polenta in shallow soup bowls and top with braised peppers. Garnish with fresh basil if desired.