Polenta Triangles With Roasted Bell Peppers Recipe

Summary

Preparation Time15 MinCooking Time25 Min
Ready In40 MinDifficulty LevelMedium
Health IndexAverageServings6
CuisineCourse
MethodDish
VegetarianMain Ingredient
Interest Group

Ingredients

For polenta
 Purified water3 Cup (48 tbs)
 Cornmeal1 Cup (16 tbs), ground (polenta)
 Salt1 Teaspoon
 Basil1 Tablespoon, finely chopped
 Cheddar cheese/Parmesan cheese1⁄4 Cup (4 tbs), freshly grated
For roasted bell pepper puree
 Red bell peppers1 1⁄2 Pound, seeded (3 large ones)
 Olive oil1 1⁄2 Tablespoon
 Balsamic vinegar1 Tablespoon
 Hot sauce1⁄8 Teaspoon (such as Tabasco)
 Shallots2 , peeled and roughly chopped
 Salt1⁄4 Teaspoon
 Black pepper1⁄8 Teaspoon, freshly ground
 Parsley2 Tablespoon, chopped
 Parmesan cheese1 1⁄2 Tablespoon (plus additional)
 Fresh basil sprigs6

Nutrition Facts

Serving size

Calories 215 Calories from Fat 71

% Daily Value*

Total Fat 8 g12.5%

Saturated Fat 2.6 g12.9%

Trans Fat 0 g

Cholesterol 8.9 mg

Sodium 524.3 mg21.8%

Total Carbohydrates 30 g10.1%

Dietary Fiber 4.6 g18.3%

Sugars 5.4 g

Protein 7 g13.2%

Vitamin A 86.7% Vitamin C 254.7%

Calcium 11.5% Iron 11.5%

*Based on a 2000 Calorie diet

Directions

GETTING READY
1) Preheat oven hot to 400°F.
2) Cut sweet red peppers into big pieces.

MAKING
3) To prepare the polenta boil water in a saucepan.
4) Gently add cornmeal in continuous stream stirring.
5) Mix salt to it.
6) Decrease the heat. Stir and cook uncovered for about 20 minutes.
7) Remove from heat, add basil and cheese.
8) Take a medium-size (approximately 9x7 inches) shallow casserole dish or pan and grease with olive oil.
9) Immediately pour the cornmeal spreading over the whole surface.
10) Keep t he polenta for 1 hour.
11) To prepare the Roasted Bell Pepper Puree, take an ovenproof casserole dish and smear little olive oil at the base of it.
12) Arrange the peppers at the bottom.
13) Cover and bake for 20 minutes.
14) Take off from oven and let cool.
15) Keep the oven on to bake the polenta.
16) In a food processor add the peppers and process until smooth.
17) Stir in remaining ingredients excluding a teaspoon of the remaining olive oil and process until smooth.
18) Scrape the dip into a serving bowl.
19) After the polenta has cooled, make two vertical lines through it, cutting it into three rectangles.
20) Cut from corner to corner of each rectangle to make an 'X'. Make 4 triangles within each of the 3 rectangles.
21) Grease a baking sheet with some olive oil and using a remove the 12 triangles.
22) Arrange them on the sheet leaving some space in between.
23) Place on the top rack in the oven for 15 minutes.

SERVING
24) Spread 2 tablespoons of the Roasted Bell Pepper Puree on 6 serving plates.
25) Place 2 Polenta Triangles alongside.
26) Sprinkle chopped parsley and Parmesan over them.
27) Pass with basil sprig on the side.
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