Red Pepper Polenta
POLENTA - piquillo pepper and Manchego polenta, cherry tomatoes, white wine, garlic butter sauce
Yield: 4 people
Calories: 240kcal
Materials
- 1 can piquillo peppers
- 1 cup polenta
- 2 cups milk Liquid to polenta ratio 3-1
- 1 cup Water
- Salt & Pepper to taste
- 1 cup Manchego cheese
- 1 shallot chopped
- 2-3 garlic cloves minced
- 6-8 tbsp butter
- ½ cup white wine to deglaze
- 12 Cherry Tomatoes cut in half
Instructions
- Puree piquillo peppers
- Combine the milk, stock, pureed peppers in a saucepan and bring it to a gentle boil over medium-high heat.
- Whisk it a few times to stir it all together.
- Then slowly pour in the polenta while you continue to whisk.
- Add the polenta very slowly, stirring constantly, or it will end up lumpy.
- Keep whisking while the polenta cooks for about 3 minutes.
- Once gthe polenta is cooked, remove the pot from the heat
- Stir in Manchego cheese after removing it from the heat
- Pour warm polenta into an oiled 8-by-8-inch square pan and smooth out the top.
- Refrigerate until firm, at least 2 hours.
- Allow cooling in the pan for easier cutting
- Preheat oven to 450 degrees.
- Flip polenta onto a cutting board.
- Brush the top with olive oil.
- Cut into squares or any preferred size
- Preheat a baking sheet for a few minutes and place the squares on the sheet.
- Place the baking sheet in the upper third rack of the oven and cook for 10 min.
- Meanwhile, make the tomato topping.
- Let sit until ready to serve.
- Increase oven setting to broil and cook polenta squares until golden brown on top, about 3 minutes.
- Transfer squares to a platter and scatter tomato mixture on top.
Video
Notes
Liquid to polenta ratio 3-1
Nutrition
Serving: 1cup | Calories: 240kcal | Carbohydrates: 37g | Protein: 11g | Fat: 5g | Cholesterol: 5mg | Sodium: 580mg | Potassium: 53mg | Fiber: 7g | Sugar: 5g | Vitamin A: 279IU | Vitamin C: 4mg | Calcium: 1mg