Prepared polenta is a versatile and easy-to-use product- just heat it and top it with a sauce or, as here, with stir fried vegetables. Serve with a loaf of Italian bread and a salad of garbanzos and ripe olives.
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1 1/2 pounds prepared polenta roll, cut crosswise into 1/2 inch thick slices
2 tablespoons olive oil
3 cloves garlic, minced or pressed
2 large red or yellow bell peppers (or one of each), about 1 Ib. total, seeded and cut into 1 inch chunks
6 cups broccoli flowerets
1/4 cup water
Salt and black pepper
1 cup (about 4 oz.)shredded fontina or mozzarella cheese
1 teaspoon grated lemon peel
2 tablespoons shredded fresh basil
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1. Arrange polenta slices on a lightly oiled ovenproof platter or in a shallow baking pan. Bake in a 500* oven until heated through (about 15 minutes).
2. Meanwhile, heat oil in a wide frying pan over high heat. Add garlic, bell peppers, and broccoli; stir for 1 minute. Add water and bring to a boil; then reduce heat, cover, and simmer until broccoli is tender to bite (3 to 5 minutes). Season to taste with salt and black pepper.
3. If you used a baking pan, transfer polenta slices to a platter. Pour broccoli mixture over polenta; sprinkle with cheese, lemon peel, and basil.
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makes 4 servings.
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