Meatless Monday: Creamy Polenta with Peppers and Onions

This Meatless Monday recipe for Creamy Polenta with Peppers and Onions is comfort food, pure and simple. This Italian favorite is a simple, filling meal that is big on flavor and color.

You may think pasta, pasta, and more pasta when you think of Italian food, but did you know that polenta is an Italian classic? In some areas of the country, polenta – not pasta – was the mainstay food. Creamy Polenta with Peppers and Onions is super-simple to make, and it makes a filling dish on a Meatless Monday. For a tasty polenta appetizer, check out my recipe for Polenta Cakes with Goat Cheese and Kale Pesto. Polenta, which is naturally gluten free, is made from yellow or white cornmeal, and it makes a nice alternative to pasta, potatoes, and main-dish meats.

I’ve made this dish extra tasty by including heavy cream and Parmesan cheese. Creamy Polenta with Peppers and Onions is rich, satisfying, and gets extra flavor and color from sautéed peppers and onions in tomato sauce.

There are many benefits to going meatless at least once a week. One that just about anyone can get behind? It can help reduce your weekly budget. What’s not to love about that! There are also many ways you can serve polenta: you can eat it for any meal of the day, and it can be baked, grilled, and even fried. I love its versatility.

I think you’ll enjoy this rustic, colorful and classic Italian meal, any day of the week.

Recipe for Creamy Polenta with Peppers and Onions
Serves 6

INGREDIENTS

For the Peppers and Onions

• 2 tablespoons olive oil
• 3 bell peppers, seeds and membrane removed, cut into thin strips
• 1 yellow onion, cut into thin strips
• 2 tablespoons garlic, minced
• 1 (14-ounce) can crushed tomatoes in juice
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper

For the Polenta

• 5 cups water
• 2 cups yellow cornmeal
• 1 teaspoon salt
• 1/4 cup heavy cream
• 1/4 cup grated Parmesan cheese

INSTRUCTIONS

For the Peppers and Onions

1. Add the olive oil to a large skillet over medium heat. When hot, add the onion and cook for a few minutes before adding the peppers.
2. Cook for 5 minutes, stirring occasionally, or until the peppers and onions have softened. Add the garlic and cook for another minute or so.
3. Add the tomatoes and juice and cook for another 5 minutes to allow some of the liquid to evaporate.
4. Remove from the heat, cover, and set aside.

For the Polenta

1. Bring the water and salt to boil. Add the cornmeal, a little at a time.
2. Reduce the heat to simmer, stir often to keep the cornmeal from sticking, and cook until very thick (15-20 minutes).
3. Remove from the heat then stir in the cream and Parmesan cheese until incorporated.
4. Serve the polenta warm in individual bowls with a heaping serving of the peppers and onion in sauce over the top.

Serves 6