Beans: Polenta Bell Pepper by Recipe Cottage

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	Polenta Bell Pepper

		Polenta 3 red bell peppers 1 onion, chopped 4-6 cloves garlic, chopped 2 large tomatoes, peeled and diced thyme basil 1 teaspoon honey freshly ground black pepper 3 handfuls brown mushrooms 4 dried mushrooms, soaked in warm water 1 cup polenta 3 1/2 cups water or veg stock 2/3 cup grated cheese Char the peppers, let cool. Peel; remove stems and seeds. Chop. Saute onion in a little water or oil; Add tomatoes, peppers, garlic and thyme, basil and black pepper to taste. Stir in honey. Lower heat and cook 15 to 20 minutes, or until mixture reduces and thickens. Pile into a food processor and puree. Keep warm. Finely chop the mushrooms. Saute in a little oil. Season with black pepper. Bring liquid to a boil. Slowly add polenta, whisking constantly. Lower heat and continue to cook, stirring constantly, about 20 minutes. Drizzle in additional water if mixture gets too thick. Stir in cheese and season liberally with black pepper. To serve, spoon polenta into bowl. Cover completely with bell pepper sauce; pile some mushrooms on top.