Polenta With Salami And Roasted Red Peppers 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 WITH SAUSAGE AND PEPPERS



Polenta with Sausage and Peppers image

Provided by Food Network

Categories     main-dish

Time 1h40m

Yield 4 servings

Number Of Ingredients 12

2 cups polenta
1 stick (8 tablespoons) butter
4 ounces grated Parmesan
1/2 cup extra-virgin olive oil
Two 28-ounce cans whole peeled tomatoes, hand-crushed
6 links Italian sausage, chopped
3 cloves garlic, chopped
3 bell peppers, chopped
1 onion, chopped
1 tablespoon crushed red pepper
Ricotta, for topping
Fresh basil leaves, for garnish

Steps:

  • Bring 6 cups of water to a simmer and add the polenta. Cook over low heat, stirring often, 45 minutes. Stir in the butter, Parmesan and olive oil and keep warm.
  • Add the tomatoes, sausage, garlic, peppers, onion and crushed red pepper to a large cast-iron pot and simmer, 30 minutes. Serve sauce over polenta, topped with some ricotta and basil.

CREAMY SLOW-COOKER POLENTA WITH SAUSAGES



Creamy Slow-Cooker Polenta With Sausages image

The key to creamy polenta is a relatively high ratio of liquid to dried polenta: about five to one, instead of the more standard four to one. But the more liquid you use, the longer it will take the polenta to absorb it. That's why the best polenta is made in a slow cooker, where the dried corn can gently hydrate all day, with no stirring or worrying about clumps or molten splatters. In this recipe, the polenta is cooked with marinara (which is part of the liquid) and roasted red peppers. Then it's topped with quick-roasted sausages and sizzled capers and pepperoncini. If you are feeding spice-adverse kids, leave off the pepperoncini.

Provided by Sarah DiGregorio

Categories     sausages, vegetables, main course

Time 6h5m

Yield 6 servings

Number Of Ingredients 12

2 cups dried polenta (not quick-cooking)
1 (12-ounce) jar roasted red peppers, drained and chopped
1 (32-ounce) jar good-quality marinara sauce
5 garlic cloves, smashed and chopped
2 tablespoons olive oil, plus more for the sausages
Leaves from 2 sprigs fresh oregano or 1/2 teaspoon dried oregano
1 teaspoon garlic powder
Kosher salt
6 raw hot or sweet Italian sausages (pork, turkey, chicken or vegan)
1 (3.5-ounce) jar capers, drained
1/3 cup drained, pickled sliced pepperoncini, banana peppers or cherry peppers
3/4 cup finely grated Parmesan, plus more for serving

Steps:

  • Whisk together the polenta, roasted red peppers, marinara, garlic, olive oil, oregano, garlic powder and 1 teaspoon salt in a 6- to 8-quart slow cooker. Whisk in 5 1/2 cups of water. Cook on low for 6 hours. (The polenta will keep very well on warm.)
  • About 10 or 15 minutes before you want to eat, heat the oven to 450 degrees. Lightly coat an oven-safe skillet with olive oil, and roast the sausages in the skillet in the oven until sizzling and browned, about 10 minutes. Remove the skillet and put it over medium-high heat on the stovetop. Add a little more oil if the pan is relatively dry. Add the capers and pepperoncini to the hot skillet with the sausages, and let the capers pop, 1 or 2 minutes. Turn off the heat.
  • Stir the Parmesan into the polenta. The polenta will continue to firm up as it cools; stir in a few tablespoons of water if you would like it to be looser. Serve the polenta in shallow bowls topped with sausages, capers and pepperoncini. Pass more Parmesan at the table.

POLENTA SHAPES WITH ROASTED RED BELL PEPPER SAUCE



Polenta Shapes with Roasted Red Bell Pepper Sauce image

Provided by Bob Blumer - Host of Surreal Gourmet and Glutton for Punishment

Categories     main-dish

Time 2h30m

Yield 4 servings

Number Of Ingredients 14

4 cups chicken or vegetable stock
2 cups polenta
2/3 cup freshly grated Parmigiano-Reggiano
3 tablespoons chopped fresh thyme leaves, stems discarded
2 tablespoons olive oil
4 red bell peppers
1 poblano chili, or 1 jalepeno chili
2 tablespoons butter or olive oil
3 shallots
1 1/2 cups chicken or vegetable stock
2 tablespoons chopped fresh thyme leaves, stems discarded
2 tablespoons freshly squeezed lemon juice
Salt and pepper
1/2 cup heavy cream

Steps:

  • In a large pot over medium-high heat, bring stock to a boil.
  • Slowly pour in polenta, stirring with a whisk as you add it. After all polenta is added it will take about 2 minutes for it to begin to thicken. Reduce heat to low and continue cooking and stirring occasionally for approximately 40 minutes, or until polenta is smooth, and no longer gritty on the tongue. Just before finishing, stir in Parmigiano-Reggiano and thyme.
  • In a 9 by 12-inch baking dish, add 1 tablespoon water. Transfer polenta to baking dish and spread until it is of uniform thickness. Refrigerate for 1 hour, or until it solidifies.
  • To make roasted red bell 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
  • In a saute pan over medium heat, heat the butter 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, add pan contents along with the remaining red peppers, lemon juice, salt, and pepper. Blend until smooth. Reserve.
  • Use a cookie cutter or a pairing knife to cut out desired polenta shapes. In a saute pan over medium high heat, add oil and saute polenta shapes for approximately 5 minutes per side, or until a golden brown crispy crust has formed on each side.
  • Just before serving, re-heat sauce in a saucepan and stir in cream. Ladle 2/3 cup of roasted red bell pepper sauce into a shallow bowl. Top with one piece of polenta. Serve immediately.
  • Recommended beverage: Italian Chianti (red)

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

SAUSAGE-AND-PEPPER RAGU OVER POLENTA



Sausage-and-Pepper Ragu Over Polenta image

Browning Italian sausage, colorful bell peppers, and onions before stewing them with tomato paste and chicken broth gives the resulting ragu tons of flavor. Serve this quick, easy dinner over creamy polenta topped with Parmesan and fresh parsley.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 20m

Number Of Ingredients 10

4 tablespoons unsalted butter
4 hot or sweet Italian sausage links (about 1 pound total)
2 red, yellow, or orange bell peppers, or a combination
1 medium onion
Coarse salt and freshly ground pepper
2 tablespoons tomato paste
2 3/4 cups low-sodium chicken broth
1 cup quick-cooking polenta
1/4 cup packed grated Parmesan, plus more for serving
Fresh flat-leaf parsley leaves, for serving

Steps:

  • Heat a large skillet over medium-high; melt 2 tablespoons butter. Pierce sausages with a fork; add to skillet. Cook until browned in places, 4 to 5 minutes. Transfer to a plate. Meanwhile, cut vegetables into 1/2-inch slices; add to skillet. Season with salt and pepper; cook, stirring, until browned in places, 4 to 5 minutes. Stir in tomato paste; cook 1 minute. Return sausages to skillet with 3/4 cup broth; bring to a boil. Cover, reduce heat, and simmer 4 to 5 minutes. Uncover; simmer until slightly thickened, 1 to 2 minutes more.
  • In a saucepan, combine polenta, 2 cups broth, and 1 cup water; bring to a boil. Reduce heat to medium; cook, stirring constantly, until thick and smooth, 1 to 2 minutes. Remove from heat. Stir in 2 tablespoons butter and cheese; season with salt and pepper. Serve, with ragu, parsley, and more cheese and pepper.

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.

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