Polenta Shapes With Roasted Red Bell Pepper Sauce Recipes

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SOFT POLENTA WITH ROASTED RED PEPPERS



Soft Polenta with Roasted Red Peppers image

Provided by Food Network

Categories     main-dish

Yield 6 servings

Number Of Ingredients 13

2 tablespoons olive oil
1 medium onion, finely chopped
3 cloves garlic, finely chopped
4 1/2 cups chicken stock, preferably homemade
1 1/2 cups water
1 1/2 teaspoons coarse sea salt
1 1/2 cups polenta or coarsely ground yellow corn meal
4 tablespoons unsalted butter
2 teaspoons finely chopped fresh thyme leaves, or scant 1 teaspoon dried thyme, crumbled
1/2 teaspoon freshly ground black pepper
1/2 cup grated Spanish Manchego cheese
1 red bell pepper, roasted (see Note), and cut into 1/2 inch dice
1/2 small bunch cilantro, leaves only, finely chopped

Steps:

  • In a large heavy saucepan, heat the olive oil over medium heat. Add the onions and saute, stirring occasionally, for 5 to 6 minutes, or until softened. Add the garlic and cook for 2 minutes more, until its aroma is released.
  • Add the chicken stock, water, and salt to the pan and increase the heat to medium high. When the liquid is simmering, gradually sprinkle the polenta over in a very slow, thin stream, whisking constantly in the same direction until all the grains are incorporated and no lumps remain. Reduce the heat to very low. Switch to a wooden paddle and stir thoroughly every few minutes for 25 to 30 minutes, or until the mixture pulls away from the sides of the pan and the grains of polenta have softened. Stir in the butter, thyme, pepper, and grated Manchego and remove from the heat. Spoon some polenta into each of 6 warmed shallow soup bowls and top with some of the roasted peppers and chopped cilantro.

ROASTED RED PEPPER POLENTA



Roasted Red Pepper Polenta image

Provided by Guy Fieri

Categories     side-dish

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 5

3 red bell peppers
1 teaspoon kosher salt
2 cups stone-ground cornmeal
1 cup freshly grated Pecorino Romano
2 tablespoons unsalted butter

Steps:

  • To fire-roast the red peppers, place them over a high flame on a stove-top burner and roast, turning occasionally, until the skins turn black on all sides. Place the peppers in a medium bowl, cover with plastic wrap and allow to steam for 10 minutes. Peel away the blackened skins from the peppers. Cut away the stems and then seed, core and coarsely chop the peppers. Place them in a food processor and puree until smooth; reserve to the side.
  • In a heavy-bottom medium pot, bring 8 cups water, thesalt and the roasted red pepper puree to a boil. Add the stone-ground cornmeal in a gentle stream, whisking or stirring vigorously in the same direction as you pour it in. Reduce the heat to medium-low and simmer, stirring continuously for 2 to 3 minutes. Cook the polenta for 35 to 40 minutes, stirring every few minutes and scraping the bottom of the pan to prevent it from sticking. When the polenta is thick, glossy and pulling away from the side of the pan, add the Pecorino Romano and butter, stirring quickly to incorporate. Pour the polenta into a medium serving dish and serve immediately.

POLENTA AND GRILLED VEGETABLES WITH ROASTED RED PEPPER SAUCE



Polenta and Grilled Vegetables With Roasted Red Pepper Sauce image

This dish is perfect in the spring or summer when vegetables are plenty. It reminds me of a rustic dish you could get at a little Italian eatery. Don't be daunted by the long list of ingredients, the meal comes together quickly. I have a gluten allergy and the polenta satisfies any bread cravings I might have. The dish is also a great vegetarian option, but I swear it will make any carnivore happy :) The vegetables can also be done in the broiler.

Provided by Breanna in T.O

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 19

1 cup uncooked instant polenta
2/3 cup grated parmesan cheese, divided
1/8-1/4 teaspoon cayenne pepper
vegetable oil cooking spray
2 garlic cloves, chopped
2 tablespoons chopped fresh thyme (or oregano)
1/4 cup fresh lemon juice
1 tablespoon olive oil
8 asparagus spears, ends trimmed
8 scallions, trimmed
2 small eggplants, trimmed and halved
1 medium yellow squash, cut into 1/3-inch-thick slices
1 cup cherry tomatoes
12 ounces prepared roasted red peppers, drained
1/3 cup vegetable broth
1 large garlic clove, chopped
3 tablespoons chopped fresh basil, plus extra
fresh basil, to garnish
1 tablespoon balsamic vinegar

Steps:

  • Bring 3 cups water to a boil in a medium-sized heavy saucepan. Add polenta, whisking quickly to combine. Reduce heat to a medium-low and simmer, stirring frequently, until thick- about 3-5 minutes. Whisk in 1/3 cup Parmesan and season with the cayenne pepper and salt. Coat a 9" pie plate with cooking spray and pour the polenta into the prepared pie plate and smooth out the surface and let sit for 15 minutes.
  • Meanwhile, heat grill (or broiler). Whisk together garlic, thyme, lemon juice, and oil in a bowl. Season with salt and pepper. Toss vegetables with the dressing. Coat a grill basket (or cooking tray) with cooking spray and arrange vegetables. Grill vegetables until tender and slightly charred- about 3-5 minutes on each side. Transfer to a platter.
  • Combine all sauce ingredients in a blender or food processor and blend until smooth.
  • Heat broiler, sprinkle polenta with remaining Parmesan cheese. Broil polenta until golden brown- about 2-3 minutes, then slice into 8 pieces. Divide polenta among 4 plates. Top with vegetable, drizzle with sauce and sprinkle with fresh basil.

POLENTA TRIANGLES WITH ROASTED RED BELL PEPPER SAUCE



Polenta Triangles With Roasted Red Bell Pepper Sauce image

Italian comfort food! Love the the texture with the cheesy crust of the polenta. I prefer to bake the polent, however I've also included instructions for frying. Time does not include chilling time for the polenta (which can be made 24 hours in advance).

Provided by Galley Wench

Categories     European

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 18

4 cups vegetable stock or 4 cups water
1 teaspoon salt
1 cup polenta (not quick-cooking) or 1 cup yellow cornmeal (not stone ground)
4 tablespoons unsalted butter
1/2 cup freshly grated parmigiano-reggiano cheese
2 tablespoons chopped fresh thyme leaves, stems discarded
4 red bell peppers, roasted, peeled and seeded
1 poblano chiles (adjust to taste) or 1 jalapeno, roasted, peeled and seeded (adjust to taste)
1 tablespoon butter
1 tablespoon olive oil
3 shallots
1 1/2 cups chicken stock or 1 1/2 cups vegetable stock
2 tablespoons chopped fresh thyme leaves, stems discarded
2 tablespoons fresh lemon juice
salt and pepper
1/2 cup heavy cream
2 tablespoons olive oil
parmigiano-reggiano cheese, grated

Steps:

  • RED PEPPER SAUCE:.
  • Roast the red and poblano peppers whole over a gas flame, a charcoal flame or under a broiler, turning 1/4 rotation every few minutes, until entirely blackened.
  • Immediately place in a paper bag, seal, and let sit for 3 minutes.
  • Peel off the charred skin and discard.
  • Slice the peeled peppers open and discard the membranes and seeds.
  • Thinly slice two of the red peppers and set aside.
  • In a saute pan over medium heat, heat the butter and olive oil and add the shallots.
  • Cook for about 6 minutes, stirring frequently, or until the shallots just begin to show signs of browning.
  • Add the stock, 2 roasted bell peppers, poblano chili, and thyme. Bring to a boil, then immediately reduce heat to medium-low and simmer for 15 minutes. (Adjust heat as required to simmer.).
  • Remove from heat and let cool.
  • In a food processor or blender (I use my kitchen 'motorboat'), add pan contents along with the lemon juice, salt, and pepper.
  • Blend until smooth.
  • Return to sauce pan and add remaining thinly sliced red pepper.
  • Set aside.
  • POLENTA:.
  • In a large pot over medium-high heat, bring stock to a boil.
  • Slowly pour in polenta, stirring constantly with a whisk as you add it.
  • Reduce heat to moderately low and cook, stirring constantly, until polenta is smooth.
  • Reduce to low heat, cover and cook until polenta is smooth, and no longer gritty on the tongue, about 30 minutes. Just before finishing, stir in Parmigiano-Reggiano and thyme.
  • Pour creamy polenta into lightly oiled round cake or pie pan using a rubber spatula to smooth the surface.
  • Refrigerate polenta until completely cold and firm.
  • Cut polenta into wedges and remove from pan with a spatula.
  • To Bake:.
  • Bake at 450 degrees for until lightly browned, approximately 10-12 minutes.
  • Pan Fried:.
  • Add enough olive oil to completely coat the bottom of a large, heavy skillet and heat to medium.
  • Add as many polenta triangles as you can without crowding the pan and cook for 2-3 minutes on each side or until golden. Sprinkle lightly with grated parmigiano-reggiano cheese.
  • To Serve:.
  • Just before serving, re-heat sauce in a saucepan and stir in cream.
  • Ladle 1/2 cup of roasted red bell pepper sauce over each wedge. Top with Parmigiano-Reggiano and serve immediately.

Nutrition Facts : Calories 640.6, Fat 43.8, SaturatedFat 20.4, Cholesterol 96, Sodium 1272.3, Carbohydrate 48.3, Fiber 5.1, Sugar 11.2, Protein 17.3

POLENTA AND VEGETABLES WITH ROASTED RED PEPPER SAUCE



Polenta and Vegetables with Roasted Red Pepper Sauce image

Provided by Georgia Downard

Categories     Blender     Tomato     Broil     Roast     Vegetarian     High Fiber     Dinner     Lunch     Parmesan     Cornmeal     Asparagus     Eggplant     Bell Pepper     Healthy     Yellow Squash     Self

Number Of Ingredients 19

1 cup uncooked instant polenta
2/3 cup grated Parmesan, divided
1/8-1/4 teaspoon cayenne pepper
Vegetable oil cooking spray
2 cloves garlic, chopped
2 tablespoon chopped fresh thyme (or oregano) or 1 tablespoon dried
cup fresh lemon juice
1 tablespoon olive oil
8 asparagus stalks, ends trimmed
8 scallions, trimmed
2 small Japanese or Italian eggplants, trimmed and halved
1 medium-large yellow squash (about pound), cut into 1/3-inch-thick slices
1 cup cherry tomatoes
Sauce
1 jar (12 ounces) prepared roasted red peppers, drained
1/3 cup vegetable (or chicken) broth
1 large clove garlic, chopped
3 tablespoon chopped fresh chives, basil or parsley (plus extra for garnish)
1 tablespoon balsamic vinegar

Steps:

  • Bring 3 cups water to a boil in a medium-sized heavy saucepan. Add polenta in a stream, whisking to combine. Reduce heat to medium-low and simmer, stirring frequently, until thick, 3 to 5 minutes. Whisk in 1/3 cup Parmesan and season with cayenne and salt. Coat a 9-inch pie plate with cooking spray. Transfer polenta to pie plate, smooth into an even layer and let cool 15 minutes. Heat broiler. Whisk garlic, thyme, lemon juice and oil in a bowl. Season with salt and pepper. Toss vegetables with dressing. Coat a baking sheet with cooking spray and arrange vegetables in 1 layer (or in 1 layer in a grill basket). Broil vegetables about 4 inches from heat until tender and slightly charred, 3 to 5 minutes on each side. Transfer to a platter. Combine all sauce ingredients in a blender or food processor and blend until smooth. Sprinkle polenta with remaining 1/3 cup Parmesan. Broil polenta in pie plate until golden brown, 2 to 3 minutes, then cut polenta into 8 triangles. Divide polenta among 4 plates. Top with vegetables, drizzle with sauce and sprinkle with chives. Serve any remaining sauce on the side.

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