The polenta in these stuffed peppers is really good on its own, too.
This is Italian Polenta-Stuffed Peppers from Moosewood Restaurant Favorites. The polenta is cooked in water seasoned with fennel seeds (I used whole instead of ground and it was fine), which gives it a meaty, sausage flavor. It also has red pepper flakes, oregano, basil and two cheeses. It’s very satisfying for a non-meat dish.
Of course, the kids just ate the peppers and left the polenta on the plate. We will win them over on polenta some day!
Jim picked Quick Sauteed Greens from the same cookbook for a side dish. I used Swiss chard because Wegmans had some lovely, huge bunches of chard from a local organic farm. It was a very simple way to prepare greens — sauteed in oilive oil with garlic salt and pepper — and a nice balance to the rich polenta.