Ingredients
Equipment
Method
- Heat the olive oil in a large skillet. Add the garlic and onions and sauté over medium heat until golden brown and tender (about 10–15 minutes). Then remove them and set aside.
- Meanwhile, cook the polenta in the vegetable broth according to the package directions. Finally, stir in butter and, if desired, Parmesan cheese, and season with salt to taste. Keep warm.
- If necessary, add a little more olive oil. Add the bell pepper strips to the pan and cook over medium heat until tender (about 10 minutes).
- Return the onions to the pan. Add the chopped tomatoes, pomegranate syrup, and capers; mix gently and simmer for 5–7 minutes with the lid off. Season to taste with salt, pepper, and chili flakes, then fold in the basil.
- Spoon the creamy polenta onto plates. Top with the bell pepper and onion mixture, drizzle with a little olive oil, and sprinkle with toasted pine nuts. Season with salt and pepper to taste.
Nutrition
Notes
- For a vegan version, replace the Parmesan in the polenta with a plant-based alternative or omit it.
- Perfect as a main course or as a side dish with a fresh green salad.
- Both the polenta and the bell pepper and onion stir-fry can be prepared in advance and reheated before serving.
