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Print this Recipe    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.

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