Creamy Polenta with Sweet Bell Peppers

Campbell's Creamy Polenta with Sweet Bell Peppers Recipe

Golden, creamy polenta with a touch of smoky Gouda is topped with a colorful mixture of roasted bell peppers, red onion, mushroom, garlic and herbs.

At a glance


20 min.


55 min.



Servings: about 1 1/3 cups each

Cook: 15 min.

Roast: 20 min.

Made With

  • Swanson® Chicken Broth

    Swanson® Chicken Broth

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What You'll Need

Vegetable cooking spray
3 medium multicolored bell peppers (green, red, yellow) (yellow, green, red), cut into 1-inch pieces (about 3 cups)
6 ounces mushrooms, sliced (about 2 cups)
1 large red onion, cut into wedges
2 cloves garlic, minced
1 teaspoon dried thyme, crushed
4 cups Swanson® Chicken Broth (Regular, Natural Goodness® or Certified Organic)
3/4 cup stone-ground yellow cornmeal
1/4 teaspoon black pepper
1/2 cup shredded smoked Gouda cheese

How to Make It

  • 1

    Heat the oven to 425°F. Spray a roasting pan with the cooking spray.

  • 2

    Stir the peppers, mushrooms, onion, garlic, thyme and 1/4 cup broth in the roasting pan.

  • 3

    Roast for 20 minutes or until the vegetables are tender, stirring once halfway through the roasting time.

  • 4

    Heat the remaining broth, cornmeal and black pepper in a 3-quart saucepan over medium heat to a boil. Cook and stir for 5 minutes or until the mixture is thickened. Add the cheese and cook and stir until the cheese is melted.

  • 5

    Serve the vegetables over the cornmeal mixture.

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