Polenta is an Italian version of grits – except it is made with yellow cornmeal. This tasty side dish goes well with grilled chicken or fish and makes a nice diversion to pasta.
3 cups water
3 cups low-sodium chicken broth
1 teaspoon dried oregano
1/2 tsp dried rosemary, chopped
1/2 teaspoon garlic powder
2-1/4 cups yellow cornmeal
1/2 cup chopped bell pepper
1 cup pasta sauce, heated
4 tablespoons grated parmesan cheese
In a large saucepan, combine water, broth and seasonings. Bring to a boil. Whisk in the cornmeal. Turn the heat to low and simmer while stirring constantly. When the mixture is thick and bubbly, add the pepper. Pour the polenta into individual serving bowls and top with tomato sauce and Parmesan.