Enjoy creamy polenta with sautéed onions and peppers - a tasty side or vegetarian main dish perfect for any meal. It's hearty, flavorful, and sure to become a new favorite.
Mix cornmeal, 3 cups water, 1 teaspoon salt, and 1 tablespoon oil in a medium-sized saucepan. Bring to a light boil over medium-low heat, whisking occasionally. When polenta starts to bubble, lower the temperature to low and constantly whisk, keeping the cornmeal from lumping up and sticking to the bottom of your pan until desired consistency is reached, about 10-20 minutes. You want to be able to lift it with the fork, so it should be pretty thick but not too thick.
Meanwhile, heat 2 tablespoon of oil in a large skillet. Add sliced onion, bell pepper(s) and sauté over medium heat until vegetables are softened, about 5-10 minutes. Add 1 teaspoon of each salt, pepper, and sugar (optional) and cook for 5 more minutes.
To serve, scoop the caramelized vegetables over polenta and sprinkle with parsley if desired.
Notes
The instructions on the cornmeal package suggest a 1:4 ratio - one part cornmeal to 4 parts water. However, a 1:3 ratio is just the right amount for me.
The cooking time may vary depending on the variety of the cornmeal. The correct cooking times are noted on the package instructions, or do as I do - cook until it's done. :)
An essential part of perfect polenta: constantly whisk so that it does not burn. Don't use a wooden spoon; a whisk breaks up clumps and makes a creamier polenta.
Constant slow cooking and low heat are vital to a smooth consistency.
Not a fan of big chunks of sliced onions and peppers? Chop them as small as you wish instead.
*We use extra-virgin olive oil, but you can substitute it with vegetable oil, canola, or butter.
To speed up the caramelization process and give it a nice nutty brown color, sprinkle onions and peppers with a pinch of sugar.
Serve it with a side of fresh salad. Top with sour cream or buttermilk, or add feta cheese.
For the best results, read additional tips in the post above.
Nutrition information is approximate and meant as a guideline only.
Storage:Refrigerate in an airtight container for up to 3 days. Soft polenta is not suitable for freezing.