Mushroom & Pepper Polenta

Mushrooms & Pepper in a White Wine reduction over Polenta


1 cup polenta
3 cups water
2 vegetable bouillon cubes
2 tbs butter
1/4 cup parmesan cheese (or less if you're trying to be "good")
Italian herbs
S&P
2 portobello mushrooms - gills removed and thinly sliced
1/2 yellow onion - thinly sliced
1 red pepper - thinly sliced
1/2 cup white wine
2 cloves garlic - thinly sliced
EVOO

Boil water and vegetable bouillon cubes, once boiling, stir in polenta and reduce heat to low (I usually cover it at this point, with a little bit of ventilation, because it "pops" a lot) - keep an eye on it and keep stirring to prevent sticking.
Stir in butter, parmesan cheese and seasonings to taste.
In a large skillet, add evoo and once heated (medium - low heat), add onions and garlic and saute until softened, then add red pepper and saute for 3 min., then add mushrooms and saute for an additional 3 min. Add white wine and seasonings (to taste), raise heat to medium-high until bubbling, then reduce heat to low and simmer until reduced.


Top the polenta with veggies and serve!