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.
cost per recipe: $8.65
The price is determined by the national average.
as needed vegetable cooking spray
medium assorted bell peppers (green, red, yellow), cut into 1-inch pieces (about 3 cups)
ounces mushrooms, sliced (about 2 cups)
large red onion, cut into wedges
cloves garlic, minced
teaspoon dried thyme, crushed
cups Swanson® Chicken Broth(Regular, Natural Goodness® or Certified Organic)
cup stone-ground yellow cornmeal
teaspoon black pepper
cup shredded smoked Gouda cheese
Heat the oven to 425°F. Spray a roasting pan with the cooking spray.
Stir the peppers, mushrooms, onion, garlic, thyme and 1/4 cup broth in the roasting pan.
Roast for 20 minutes or until the vegetables are tender, stirring once halfway through the roasting time.
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.
Serve the vegetables over the cornmeal mixture.