This is one of our favorite side dishes to serve all year long. The Mini Sweet Peppers are perfect for grilling. Their delicious flavors paired with warm creamy polenta make for a simple dish that feeds the soul. 
 
We often serve this dish alongside grilled ribs, chicken, skirt steak, or portobello mushrooms. 
 
Yield 4 servings 
 
8 mini sweet peppers
1 cup fresh corn kernels
Olive oil 
Salt and pepper
4 cups low-sodium chicken broth
1 cup polenta (not instant)
½ cup parmesan cheese, grated
Fresh thyme, garnish 
 
Heat the grill to medium-high heat. Drizzle oil on the peppers and season them with salt and pepper. Toss to coat. Grill the peppers on each side for approximately 4 minutes per side. The peppers should be slightly softened with grill marks on the skin. Place them on a platter until ready to serve.
 
Boil water in a large pot, add two cobs of corn, and simmer until the kernels begin to soften. Remove the cobs from the pot and let cool. Slice the kernels off the cob once the corn has cooled to room temperature. 
 
In a medium-size pot, simmer the chicken broth. Once it has come to a boil, pour in the polenta. Turn the heat down to a low simmer and continuously stir the polenta for about 20 minutes, making sure it does not stick to the sides or the bottom of the pan. Once it has thickened but is still creamy, add 1 cup of corn kernels, season it with salt and pepper, and add the parmesan cheese. Stir to incorporate the ingredients and remove the pot for the heat. 
 
Serve the polenta while it is warm. Spoon the polenta onto a platter, top with the grilled peppers, and garnish with fresh thyme leaves. 
 
Just Salt It, and enjoy!