Polenta With Pepper-Onion Sauce
Published February 3, 1990
- Total Time
- 20 minutes
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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 analysis per serving (4 servings)
59 grams carbs; 340 calories; 5 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 8 grams fat; 8 grams fiber; 1111 milligrams sodium; 7 grams protein; 14 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oil in skillet large enough to hold all the vegetables and saute onions over medium heat until soft and brown.
- Step 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.
- Step 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.
Private Notes