Directions

1. Pan-fry or bake polenta according to package directions until lightly browned. Keep warm.
2. In a large skillet over medium-high heat combine butter, broccoli, mushrooms and 1/4 cup water; bring to boiling. Reduce heat to low; cook, covered, 5 to 7 minutes or until vegetables are just tender.
3. Add corn and bell peppers; cook, uncovered, 5 minutes or until liquid evaporates and vegetables are tender. Stir in cooking creme; cook until heated through. Spoon over polenta slices, and serve.