3C Chicken (or vegetable) Broth 1C Polenta 1T Olive Oil 1/2 Med Onion (chopped) 1C Bell Peppers (I used a red, orange, yellow, green mix) 2T Nutrtional Yeast 1 Can Corn (drained) Salt, white pepper, red pepper to taste

Heat olive oil in skillet on med-high. Cook onions and peppers until soft. Add onions and peppers to blender and blend until small pieces NOT mush! Boil chicken broth. Add polenta and cook according to package directions. When polenta is almost done, add peppers and two tablespoons nutritional yeast and stirl, then add corn. Put polenta in a square small pan cover with saran wrap and refrigerate until cold and firm. Heat oven to 400. Slice Polenta and place on a cookie sheet that has been sprayed with Olive Oil spray. Spray tops of polenta slices and sprinkle with a little coarse salt. Bake for 10 to 15 minutes or until gold brown on the BOTTOM. Flip (repeat olive oil spray and salt) and cook five minutes more. Serve with your favorite entree OR my favorite, homemade tomato soup.