Best 12 Polenta With Peppers Recipes

GRILLED POLENTA WITH PEPPERS AND PECORINO

Steps:

• Preheat a clean, seasoned grill to high heat.
• Grill the chiles and bell peppers until charred all over, 3 to 4 minutes per side, then immediately them to a large bowl and cover with plastic wrap to steam for 10 minutes. When cool enough to handle, peel and discard the blackened skins and remove the stems and seeds. Finely dice the peppers and set aside.
• Preheat the oven to 375 degrees F.
• Pour 4 1/2 cups water and 1 teaspoon salt in a heavy-bottomed pot set over medium-high heat and bring to a boil. In a slow, steady stream, add the cornmeal while whisking vigorously to incorporate and smooth out lumps. Reduce the heat to medium-low, and simmer, stirring continuously for the first 2 to 3 minutes. Cook the polenta until thick, and it begins to pull away from the sides of the pot, 35 to 40 minutes. Remove from the heat and stir in the diced peppers, the Pecorino-Romano and butter.
• Grease a quarter-sheet tray with the oil. Pour the polenta on the prepared sheet tray and smooth out the top with a rubber spatula. Bake until golden brown and bubbling, 20 to 30 minutes. Cool to room temperature, then refrigerate for 1 hour.
• Cut the polenta into squares, then brush the squares with olive oil and season with salt and pepper. Grill the polenta on both sides to create grill marks and heat through, 3 to 5 minutes. Keep warm until ready to serve.

GRILLED POLENTA CRACKERS WITH ROASTED PEPPER SALSA

Steps:

• Preheat grill pan to high.
• Slice polenta and brush lightly with oil. Grill 2 or 3 minutes on each side to score the cakes and warm them.
• Place peppers, olives, capers, parsley, onion, garlic and red pepper flakes in processor and pulse the power to chop salsa. Top polenta with spoonfuls of salsa and serve.

POLENTA WITH PEPPERS

Steps:

• Whisk together oil, vinegars and salt and pepper. Add peppers and shallot. Set aside to marinate.
• Cook polenta according to package directions and stir in the cream and butter at the end. Season with salt and pepper. Immediately pour onto a baking sheet lined with parchment paper and spread evenly. Set aside to set and cool.
• Cut rounds of polenta with a cookie cutter. Top with peppers and a basil leaf.

SAUSAGE & PEPPERS WITH CHEESE POLENTA

Steps:

• In a large heavy saucepan, bring 2-1/2 cups broth and water to a boil. Reduce heat to a gentle boil; slowly whisk in cornmeal. Cook and stir with a wooden spoon 15-20 minutes or until polenta is thickened and pulls away cleanly from sides of pan., Meanwhile, in a large skillet, heat oil over medium heat. Add sausage, peppers and onion; cook and stir 5-7 minutes or until vegetables are tender. Add garlic; cook 1 minute longer. Add remaining broth, stirring to loosen browned bits from pan; heat through., Remove polenta from heat; stir in cheese, milk and butter until cheese is melted. Serve with sausage mixture.

POLENTA-STUFFED PEPPERS

Steps:

• In a medium saucepan, melt 1 tablespoon butter over medium-high. Cook onion, stirring often, until lightly browned, 5 minutes. Add 3 cups water, rosemary, 2 teaspoons salt, and 1/4 teaspoon pepper; bring to a boil.
• Whisking constantly, gradually add cornmeal, whisking until incorporated before adding more. Reduce to a simmer; cook, whisking frequently, until thickened, about 5 minutes. Remove from heat; stir in corn, remaining 3 tablespoons butter, and half the cheese until melted.
• Place peppers in a large baking dish; fill with polenta mixture. Cool to room temperature. Cover tightly with foil; refrigerate until ready to use, up to 2 days.
• Preheat oven to 400 degrees. Pour 1/2 cup water in bottom of baking dish. Cover with foil; bake 30 minutes. Remove foil; sprinkle with remaining cheese.
• Return to oven; bake, uncovered, until cheese is golden and peppers are very tender, about 30 minutes more. Serve immediately.

SOFT POLENTA WITH ROASTED RED PEPPERS

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.

POLENTA WITH ITALIAN PEPPERS AND MUSHROOMS

Steps:

• Chop whole onion.
• Heat nonstick pan until it is very hot, reduce heat to medium-high, spray with pan spray and saute onion until it begins to brown and soften.
• Wash, trim and seed peppers, and using slicing blade of food processor, slice peppers. Add peppers to onions.
• Wash, trim and slice mushrooms in processor. After peppers begin to soften, add mushrooms.
• Wash and chop fresh thyme, and add to onion and pepper mixture.
• Bring chicken stock to boil in covered pot.
• Reduce heat, and carefully stir in polenta; cook, stirring often until mixture thickens. Season with salt.
• Grate cheese.
• When polenta is cooked, spoon onto plates; top with pepper and onion mixture, and sprinkle with cheese.

ROASTED RED PEPPER POLENTA

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

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.

POLENTA WITH FENNEL, PEPPERS, TOMATOES AND CHEESE

Steps:

• Wash and trim the top branches and the bottom from the fennel. Slice the fennel bulb very thinly into rounds, and then slice the rounds into julienne strips.
• Heat a medium-large nonstick skillet until it is very hot; add oil, reduce heat and stir in the fennel, cooking until fennel begins to brown and soften.
• Wash, trim, seed and thinly slice the peppers, and cut slices into small pieces; add to fennel, and continue to saute over medium heat.
• Wash, trim and cut up tomatoes; add to vegetables when peppers have begun to soften.
• Pit and cut up olives, and add. Cover the pot; reduce heat to simmer, and continue to cook until the vegetables are tender.
• In covered pot, boil stock.
• Grate cheese.
• Slowly stir polenta into boiling stock, reduce heat to medium-high and cook until mixture thickens, just a couple of minutes.
• When polenta is cooked, stir in the cheese, season with salt and pepper, and top with the vegetables.

POLENTA WITH PEPPER-ONION SAUCE

Steps:

• Heat oil in skillet large enough to hold all the vegetables and saute onions over medium heat until soft and brown.
• Add peppers and cook until they begin to soften. Stir in tomatoes, wine and pepper. (Break up canned tomatoes with fingers as they are added). Cover and cook over medium-low heat until peppers are soft and mixture is medium thick.
• Meanwhile, cook the polenta according to package directions and season with salt, if desired. To serve, spoon polenta onto dinner plates and top with sauce.

POLENTA WITH ZUCCHINI, PEPPERS AND CHEESE

Steps:

• Wash, trim and seed red peppers; dice fine.
• Heat oil in large nonstick skillet; add peppers, and saute over medium heat.
• Wash, trim and dice zucchini fine; add to peppers, and continue to saute until vegetables have softened.
• Bring chicken stock to boil in a covered pot.
• Grate cheese.
• Slowly stir polenta into boiling chicken stock, and cook until mixture thickens, just a couple of minutes.
• When polenta is cooked, stir into vegetables along with cheese; season with salt, if desired, and with pepper.