Bell Pepper Sauté Over Polenta

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1 Tbs. olive oil

2 red bell peppers, cut into 2 x 1-inch strips

2 yellow bell peppers, cut into 2 x 1-inch strips

1 tomato, cored, seeded and finely diced, or 1/2 cup canned diced tomatoes

4 garlic cloves, minced

2 Tbs. chopped fresh basil or 1 tsp. dried

2 Tbs. chopped fresh parsley

4 cups low-sodium vegetable broth

1 1/4 cups cornmeal

1 Tbs. unsalted butter

1/4 cup grated Parmesan cheese

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