This is one of my favorite ways to use our fresh tomatoes, peppers, and herbs from our garden. The simplicity of all the fresh ingredients on top of warm creamy polenta makes for a perfect diner. 

 

Pair it with a fresh green salad and a glass of Pinot Noir or Chardonnay, and you have a fabulous feast to enjoy!

 

Yield 4 servings

 

3 Tbsp cup olive oil

3 bell peppers, red, orange, and yellow, seeds removed and sliced

1 small onion, halved and sliced

1½ lbs tomatoes, sliced into wedges

2 cloves garlic, minced

¼ tsp red pepper flakes

⅓ cup fresh herbs, basil, chives, oregano

1 tsp salt + more for seasoning

Pepper

½ lemon, juiced

6 cups low-sodium chicken broth

1½ cupe polenta (not instant)

½ cup parmesan cheese, grated (optional) 

 

Heat the olive oil in a large skillet on medium heat. Add the bell peppers and onion and sauté until the vegetables are soft. Next, add the tomatoes, garlic, red pepper flakes, herbs, and salt and continue cooking for 5 minutes. Turn the heat to low and stir in the lemon juice. 

 

Meanwhile, in a medium-size pot, simmer the chicken broth. Once it has come to a slow boil, pour in the polenta. Continuously stir the polenta for about 20 minutes, making sure it does not stick to the sides or the bottom of the pan. Turn the heat down if it starts to boil and pop. Once it has thickened to your desire, season it with salt and pepper, and remove the pot from the heat. 

 

Spoon the polenta onto plates or in bowls, spoon the peperonata over the polenta and garnish with freshly grated parmesan.

 

Just Salt It, and enjoy!