Roasted Red Pepper Polenta
Polenta. Just the saying the word makes me happy. Creamy. Pleasantly filling. Great plain but also a great base for many different of flavors.
Servings 8
Calories 310kcal
Equipment
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 saucepan 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 a lid on the pot, but put it on loosely so moisture can still escape.
- Stir in the Parmesan and butter.
- Serve.
Notes
Also great with cheddar or pepper jack cheeses.
Nutrition
Calories: 310kcal | Carbohydrates: 41g | Protein: 14g | Fat: 9g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 23mg | Sodium: 1025mg | Potassium: 339mg | Fiber: 1g | Sugar: 4g | Vitamin A: 350IU | Vitamin C: 7mg | Calcium: 163mg | Iron: 1mg