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Source: Swanson's Simply Delicious Cookbook

Creamy Polenta with Sweet Bell Peppers
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Serves: 6
Prep Time: 20 minutes
Cook Time: 20 minutes
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3 assorted medium bell peppers, (yellow, green, red), cut into 1" strips (4 1/2 cups)
2 cups sliced mushrooms
1 large red onion, cut into wedges
2 cloves garlic, minced
1 tsp. dried thyme leaves, crushed
1 box (32 oz.) chicken broth or 1 box chicken broth
3/4 cup cornmeal
1/4 tsp. ground pepper
1/2 cup shredded gouda cheese or 1/2 cup shredded smoked gouda cheese

MIX peppers, mushrooms, onion, garlic, thyme and 1/4 cup broth in prepared roasting pan.

ROAST 20 min. or until done, stirring once.

HEAT remaining broth, cornmeal and pepper in saucepan to a boil. Cook and stir for 5 min. or until mixture thickens. Stir in cheese and heat until cheese melts.

SPOON polenta into bowls and top with vegetables. Serve immediately.

PREHEAT oven to 425 degrees F. Spray 17" by 11" roasting pan with vegetable cooking spray.

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