Servings: 0 serving
Ingredients
- 4 cups vegetable broth
- 1 cup polenta
- 1 red bell pepper
- 1 orange bell pepper
- 1 yellow bell pepper
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Begin by bringing 4 cups of vegetable broth to a simmer in a medium-sized pot.
- Once simmering, slowly pour in one cup of polenta while stirring continuously.
- Reduce the heat to low and cook, stirring frequently, for about 10 minutes or until the polenta thickens and pulls away from the sides of the pot.
- Meanwhile, preheat the oven to 425°F and line a baking sheet with parchment paper.
- Arrange 1 red bell pepper, 1 orange bell pepper, and 1 yellow bell pepper onto the baking sheet.
- Roast for 20 minutes, flipping the peppers over halfway through.
- Once the peppers are done roasting, remove from the oven and carefully peel off the skin.
- Cut the peppers into thin strips and set aside.
- Once the polenta is done cooking, stir in 1 tablespoon of olive oil and season with salt and pepper.
- Transfer the polenta to a serving bowl and top with the roasted pepper strips.
- Enjoy the pure and meditative flavors of nature's bounty, a masterful blend of gourmet mastery and sattvic simplicity
Tried this recipe?Let us know how it was!
MUSE 2: The Brain Sensing Headband - Meditation Tracker: stop guessing if you're doing it right!
$249.99
We earn a commission if you make a purchase, at no additional cost to you.
06/10/2024 12:05 pm GMT
