2 tubes Polenta

1/2 c. vegetable broth

8 oz. ricotta cheese

1 tsp. seasoned salt

1/2 tsp.pepper blend

2 Tbsp. butter

Heat polenta with vegetable broth until the consistency of mashed potatoes.  Blend in ricotta cheese, butter, salt and pepper.

Meanwhile cook veggies in skillet with butter and olive oil.  I used 4 oz. mushrooms, 2 small zucchini, 1 small red bell pepper, 1 small yellow bell pepper, 1/2 sweet onion until tender.  Season to taste with seasoned salt and pepper blend.

Mix with polenta right before serving.

I served this with yummy homemade meatballs.