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Creamy Polenta with Sweet Bell Peppers

Creamy Polenta with Sweet Bell Peppers


Golden, creamy polenta with a touch of smoky Gouda is topped with a colorful mixture of roasted bell peppers, red onion, mushroom, garlic and herbs.

serves 6 people


cost per recipe: $7.21

The price is determined by the national average.

  • as needed vegetable cooking spray

  • 3

    medium assorted bell peppers (green, red, yellow), cut into 1-inch pieces (about 3 cups)

  • 6

    ounces mushrooms, sliced (about 2 cups)

  • 1

    large red onion, cut into wedges

  • 2

    cloves garlic, minced

  • 1

    teaspoon dried thyme, crushed

  • 4

    cups Swanson® Chicken Broth(Regular, Natural Goodness® or Certified Organic)

  • 3/4

    cup stone-ground yellow cornmeal

  • 1/4

    teaspoon black pepper

  • 1/2

    cup shredded smoked Gouda cheese

view nutrition info

How to Make It

Step 1

Heat the oven to 425°F. Spray a roasting pan with the cooking spray.

Step 2

Stir the peppers, mushrooms, onion, garlic, thyme and 1/4 cup broth in the roasting pan.

Step 3

Roast for 20 minutes or until the vegetables are tender, stirring once halfway through the roasting time.

Step 4

Heat the remaining broth, cornmeal and black pepper in a 3-quart saucepan over medium heat to a boil. Cook and stir for 5 minutes or until the mixture is thickened. Add the cheese and cook and stir until the cheese is melted.

Step 5

Serve the vegetables over the cornmeal mixture.

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Made With
Swanson® Chicken Broth

Swanson® Chicken Broth


Ratings & Reviews

  • concierge15

    March 6, 2011

    Creamy Polenta with Sweet Bell Peppers

    This is a wonderfully simple recipe that gets rave reviews.

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