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Polenta Shapes with Roasted Red Bell Pepper Sauce Recipe

Polenta Shapes with Roasted Red Bell Pepper Sauce Recipe

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Polenta Shapes with Roasted Red Bell Pepper Sauce

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Ingredients:

Serving

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

Directions:

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)

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1280.53 Kcal (5361 kJ)
Calories from fat	711.39 Kcal
		% Daily Value*
Total Fat	79.04g	122%
Cholesterol	364.27mg	121%
Sodium	575.4mg	24%
Potassium	1137.82mg	24%
Total Carbs	59.51g	20%
Sugars	11.27g	45%
Dietary Fiber	7.92g	32%
Protein	78.21g	156%
Vitamin C	142.7mg	238%
Vitamin A	5.4mg	180%
Iron	54.9mg	305%
Calcium	155.5mg	16%

Amount Per 100 g
Calories	169.95 Kcal (712 kJ)
Calories from fat	94.41 Kcal
		% Daily Value*
Total Fat	10.49g	122%
Cholesterol	48.35mg	121%
Sodium	76.37mg	24%
Potassium	151.01mg	24%
Total Carbs	7.9g	20%
Sugars	1.5g	45%
Dietary Fiber	1.05g	32%
Protein	10.38g	156%
Vitamin C	18.9mg	238%
Vitamin A	0.7mg	180%
Iron	7.3mg	305%
Calcium	20.6mg	16%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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