Polenta With Zucchini, Peppers and Cheese

Name: Polenta With Zucchini, Peppers and Cheese
Total time: 30 min
Yield: 2 servings
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; 3/4 cup instant or fine ground polenta; 1/4 teaspoon salt; Freshly ground black pepper to taste

By Marian Burros

Updated March 9, 2023

Total Time: 30 minutes
Rating: 5(8)
Comments: Read comments

Featured in: PLAIN AND SIMPLE; A French Twist on an Italian Staple

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Ingredients

Yield:2 servings

16ounces whole red pepper or 14 ounces ready-cut chopped pepper (4 cups)
1tablespoon olive oil
16ounces whole zucchini
3cups no-salt-added chicken stock
3ounces Parmigiano Reggiano
¾cup instant or fine ground polenta
¼teaspoon salt
Freshly ground black pepper to taste

Ingredient Substitution Guide

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Preparation

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