One of the many dishes dating back to antiquity, polenta was the staple food of the Roman army. The original version was made with wheat and millet, but today the dish is based on coarsely ground cornmeal. These thick slices of vegetable-flecked polenta, browned quickly in a little oil, make a good accompaniment for steak or skewered beef.

• 1 small onion, finely chopped
• 3 tablespoons each minced green bell pepper and drained, minced, oil-packed dried tomatoes
• 3 cloves garlic, minced
• About 1/4 cup oil from dried tomatoes, or 1/4 cup olive oil
• 4-1/2 cups chicken broth, or vegetable broth
• 1-1/2 cups La Polenta Beretta (Corn Flower)

In a 4 or 5 quart pan over medium heat, combine onion, bell pepper, tomatoes, garlic, and 2 tablespoons oil. Cook, stirring occasionally, until onion is soft, about 5 minutes. Add 3 cups of the broth; bring to a boil, uncovered, over high heat.

Meanwhile, mix polenta with remaining 1-1/2 cups broth. Using a long-handled spoon, gradually stir polenta mixture into boiling broth; it will thicken and spatter. Reduce heat to low and continue stirring for 5 more minutes.

Remove from heat and at once spoon polenta into a 4x8" loaf pan. Let stand for 30 minutes to firm (or let cool, then cover and refrigerate for up to 3 days). Run a knife around edges of pan and turn polenta out onto a board. Carefully cut crosswise into 8" slices. Cut slices diagonally in half.

Heat 2 tablespoons oil in a 10 to 12 inch nonstick fry pan over medium heat. Add as many polenta slices as will fit without crowding.

Cook, uncovered, turning as needed, until golden on each side, about 5 minutes; remove from griddle and keep warm. Repeat to cook remaining polenta, adding more oil as needed.

Grains -- Side Dishes -- Vegetable Meals -- Vegetarian