Polenta. Just the saying the word makes me happy. Creamy. Pleasantly filling. Great plain but also a great base for many different of flavors. Polenta is and always be my favorite side dish. I consider it to be decadent even though it’s history is more as a peasant dish. The roasted red pepper in this polenta doesn’t over-power that great corn flavor, but it’s there, lightly smoky, lightly sweet.
Quality Broth Makes Great Polenta
I always make my polenta using homemade chicken broth or stock. I believe it makes a really big difference in the richness of the dish. You can substitute water, but you’ll find chicken broth or stock to be much, much better. This roasted red pepper polenta deserves only the best ingredients to make it truly great!
I use Bob’s Red Mill Polenta, which is found at just about any grocery store around us. On the off-chance you can’t find Bob’s, follow Chef Vivian Howard’s rule: don’t buy a polenta with more than one ingredient on the label. Bob’s has just one, corn.
Roasted Red Pepper Polenta
Ingredients
- 3 roasted red bell peppers jarred or fresh, chopped
- 8 cups chicken stock you can substitute water
- 1 teaspoon Kosher salt
- 2 cups polenta or fine cornmeal
- 1 cup Parmesan cheese freshly grated
- 2 tablespoons unsalted butter
Instructions
- Place peppers into a food processor or blender and process until smooth.
- Add the broth to a medium pot along with the salt and red pepper puree. Bring to a boil.
- While stirring, slowly add in the polenta.
- Reduce heat to a simmer and stir continuously for 3 minutes.
- Cook the polenta for 35-40 minutes, stirring often, scraping the bottom of the pan to prevent sticking. I use a flat wooden spoon for this. If the polenta starts to splatter you can place on lid on the pot, but put it on loosely so moisture can still escape.
- Stir in the Parmesan and butter.
- Serve.
Nutrition
Nutritional values are approximate.
