Paprika Vegetable and Polenta

Ingredients

• 700 ml vegetable broth
• 150 g instant polenta
• 2 tbsp butter
• 2 tbsp freshly grated Parmesan
• Salt
• 2 yellow bell peppers
• 2 red bell peppers
• 1 clove garlic
• 1 Shallot
• 1 tsp fresh chopped rosemary
• 1 tbsp fresh chopped oregano
• 2 tbsp olive oil
• pepper (from grinder)

Instructions

1. 1.

   Bring the broth to a boil and stir in the polenta. Cook while stirring for about 10 minutes, then remove from heat and let it thicken, stirring occasionally. Finally fold in butter and parmesan, seasoning with salt.

2. 2.

   Wash the peppers, halve them, seed, and cut into strips. Peel the garlic and shallot, finely chop, and sauté slowly in hot oil with the pepper strips. Add herbs and simmer for about 5 minutes; add a splash of water if needed. Season with salt and pepper.

3. 3.

   Arrange the polenta on plates, top with the paprika vegetable, and serve.