Roast Pepper Polenta Cakes Recipes

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 WHITE-BEAN AND ROASTED-PEPPER RAGOUT

Steps:

• Bring broth and 2 cups water to a simmer in a saucepan over medium-high heat; season with salt. Slowly add polenta, whisking constantly. Simmer, stirring frequently and reducing heat as needed, until thick and creamy, 20 to 25 minutes for regular, or about 5 minutes for quick-cooking. Remove from heat; cover.
• Heat a large skillet over medium heat; swirl in oil. Add garlic, celery, and pepper flakes; cook, stirring occasionally, until fragrant, about 2 minutes. Stir in roasted peppers and beans; season with salt and pepper. Cook until heated through, about 1 minute. Add 1/2 cup water and bring to a simmer; cook, mashing some of beans to create a creamy sauce, until thickened slightly, about 2 minutes. Serve over polenta, drizzled with oil and sprinkled with celery leaves.

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.

GARLIC TOMATO POLENTA CAKES

Steps:

• Sprinkle the tomato slices with salt and place between a layer of paper towels to extract excess moisture.
• In a saucepan, sauté the garlic in the butter, until soft.
• Add water, bring to a boil and slowly pour in dry polenta, a dash of salt, and cook, stirring often with a wooden spoon.
• After about 15 minutes, when it's nice and thick, pour the polenta onto a pan lined with parchment paper.
• Preheat the oven to 300 degrees F.
• Spread evenly, arrange tomatoes on top, brush lightly with olive oil and season with cracked black pepper.
• Place in the oven for 10 minutes to intensify the tomato flavor.
• Remove to cool until lukewarm.
• Cut out round discs (using the top of a glass) or squares (with a knife), just larger than the food you are topping the polenta with.
• Can be served warm or cold (I prefer warm).