1 Box instant cooking polenta
1 medium onion
1 red pepper
1 Box of white button mushrooms
1 Can quartered artichoke hearts
2 Tbsp. olive oil
1 Tbsp. butter
Grated cheese (I used italian blend but any kind will work!)
Salt and pepper to taste
Makes 4 Servings
Tonight I made polenta and vegetables for dinner, which was super easy and delicious! This is a basic recipe that can be easily altered to use any vegetables in your fridge. Other ingredients I have used in the past include sun-dried tomatoes or basil pesto which both worked well.
First put 4.5 cups of water in a sauce pot to boil for the polenta. Salt the water and once the water is at a full rolling boil pour in the polenta and stir constantly.
It will stick together pretty quickly and only takes about 3 minutes to cook so don’t leave it on the heat unattended or it might burn! Add the butter to make the consistency more smooth.
As for the vegetables, chop the onion and pepper and add them to a large pan with the olive oil.
Cut the mushrooms into slices and add them to the pan and cook until they are all browned. Then add the artichoke hearts, salt and pepper to taste and heat until warm.
Spoon the polenta into a bowl adding the vegetables on top and sprinkle it with cheese. Yum!