1 cup coarse polenta (cornmeal) 4 cups vegetable broth or water 1/4 cup grated Parmesan cheese 1/4 cup heavy cream 1/2 teaspoon salt 1/4 teaspoon ground black pepperFor the Roasted Peppers and Mushrooms:
1 red bell pepper, cut into strips 1 yellow bell pepper, cut into strips 1 orange bell pepper, cut into strips 1 pound cremini mushrooms, sliced 1 tablespoon olive oil 1/4 teaspoon salt 1/4 teaspoon ground black pepperInstructions:
For the Roasted Peppers and Mushrooms:
1.
Preheat oven to 400°F (200°C).
2.
In a large bowl, combine the bell peppers, mushrooms, olive oil, salt, and pepper.
Toss to coat.
3.
Spread the vegetables on a baking sheet and roast for 20-25 minutes, or until tender and slightly browned.
For the Creamy Parmesan Polenta:
1.
In a medium saucepan, bring the vegetable broth or water to a boil.
2.
Gradually whisk in the polenta, stirring constantly.
3.
Reduce heat to low and simmer for 15-20 minutes, stirring occasionally, or until the polenta is thick and creamy.
4.
Stir in the Parmesan cheese, heavy cream, salt, and pepper.
To Serve:
1.
Spoon the creamy polenta into bowls.
2.
Top with the roasted peppers and mushrooms.
3.
Garnish with additional Parmesan cheese, if desired.
Tips:
For a richer flavor, use chicken broth or beef broth instead of vegetable broth.
Add a splash of white wine or dry sherry to the polenta for a bit of depth.
Serve the polenta with a side of grilled or roasted chicken or fish.