Roasted Red Pepper Polenta Recipes

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MILLET AND RED PEPPER POLENTA



Millet and Red Pepper Polenta image

Leftovers of this savory polenta - if you have any - can be reheated in a pan, grilled or eaten cold. There are two ways to make this dish. One thing I like best about this savory polenta is that if you do have leftovers, you can reheat them or grill them for quick meals, or even eat the leftovers cold. Take them to work or pack them in a lunchbox. I have made this dish two ways: In the first, shown here, roasted peppers are stirred into the millet halfway through. In the second version, peppers and onions are sautéed with garlic.

Provided by Martha Rose Shulman

Categories     main course, side dish

Time 1h

Yield Serves 6

Number Of Ingredients 7

2 red bell peppers, roasted
1 cup millet
4 cups water (or stock)
1 teaspoon salt
1 tablespoon butter (more to taste)
1/3 cup freshly grated Parmesan
Freshly ground pepper

Steps:

  • Preheat oven to 350 degrees. Peel, seed and dice roasted peppers. Season with a little salt if desired and set aside.
  • Heat a 10-inch cast iron skillet over medium-high heat and add millet. Toast, stirring or shaking the pan, until grains begin to pop and smell toasty, sort of like popcorn. Add water or stock and salt.
  • Transfer pan to the preheated oven. Set timer for 25 minutes. When it goes off, stir in peppers. Bake for another 20 minutes. Stir in butter and if there is any liquid remaining in the pan, bake for another 5 to 10 minutes, until millet is thick and no more water or stock is visible in the pan. Remove from oven and stir in Parmesan. Serve right away or allow to cool in the pan, or spread in a small sheet pan, baking dish, or cake pan if desired. When it is solid, cut into squares, slices or rounds, which you can grill, fry, or layer in a gratin.

Nutrition Facts : @context http, Calories 182, UnsaturatedFat 2 grams, Carbohydrate 27 grams, Fat 5 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 3 grams, Sodium 484 milligrams, Sugar 2 grams, TransFat 0 grams

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.

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 FRIES WITH ROASTED RED PEPPER KETCHUP



Polenta Fries with Roasted Red Pepper Ketchup image

Yield Serves 10 to 12

Number Of Ingredients 10

4 cups whole milk
1 cup water
2 tablespoons butter
2 1/4 cups yellow cornmeal
1 cup grated smoked Gouda cheese (about 4 ounces)
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh thyme
1/2 cup (or more) olive oil
All purpose flour
Roasted Red Pepper Ketchup

Steps:

  • Lightly oil 13 x 9-inch metal baking pan. Bring milk, 1 cup water and butter to boil in heavy large saucepan. Gradually whisk in cornmeal. Reduce heat to low and cook until polenta is very thick and starts to pull away from sides of pan, stirring often, about 8 minutes. Remove from heat. Stir in cheese, basil and thyme. Season to taste with salt and pepper. Immediately transfer polenta to prepared baking pan, spreading evenly to cover. Refrigerate until cool and firm, about 1 hour. (Can be prepared 1 day ahead. Cover and keep refrigerated.)
  • Cut polenta lengthwise in pan into three 3-inch-wide rectangles. Cut each rectangle crosswise into 3/4-inch-wide strips. Set polenta strips aside.
  • Preheat oven to 300°F. Heat 1/2 cup oil in heavy large skillet over medium-high heat. Place flour in pie plate. Lightly coat polenta strips with flour; shake off excess. Working in batches, fry polenta strips until golden brown on all sides, adding more oil if necessary, about 5 minutes. Using slotted spoon, transfer fries to paper towels and drain. Place fries on baking sheet and keep warm in oven while cooking remaining batches. Transfer fries to large platter and serve with Roasted Red Pepper Ketchup.

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 WITH WHITE-BEAN AND ROASTED-PEPPER RAGOUT



Polenta with White-Bean and Roasted-Pepper Ragout image

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes

Time 45m

Number Of Ingredients 9

2 cups low-sodium chicken broth
Coarse salt and freshly ground pepper
2/3 cup regular or quick-cooking polenta
1 tablespoon extra-virgin olive oil, plus more for drizzling
2 cloves garlic, minced
1 stalk celery, thinly sliced, plus leaves for serving
Pinch of red-pepper flakes
1/3 cup thinly sliced jarred roasted piquillo or red bell peppers
1 can (15 ounces) small white beans (such as navy), rinsed and drained

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.

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