Basil Polenta With Beans N Peppers Recipes

POLENTA WITH WHITE-BEAN AND ROASTED-PEPPER RAGOUT

Polenta with White-Bean and Roasted-Pepper Ragout image

Provided by Martha Stewart

Categories Food & Cooking Dinner Recipes

Time 45m

Number Of Ingredients 9

Ingredients

2 cups low-sodium chicken broth
Coarse salt and freshly ground pepper
2/3 cup regular or quick-cooking polenta
1 tablespoon extra-virgin olive oil, plus more for drizzling
2 cloves garlic, minced
1 stalk celery, thinly sliced, plus leaves for serving
Pinch of red-pepper flakes
1/3 cup thinly sliced jarred roasted piquillo or red bell peppers
1 can (15 ounces) small white beans (such as navy), rinsed and drained

Steps:

Bring broth and 2 cups water to a simmer in a saucepan over medium-high heat; season with salt. Slowly add polenta, whisking constantly. Simmer, stirring frequently and reducing heat as needed, until thick and creamy, 20 to 25 minutes for regular, or about 5 minutes for quick-cooking. Remove from heat; cover.
Heat a large skillet over medium heat; swirl in oil. Add garlic, celery, and pepper flakes; cook, stirring occasionally, until fragrant, about 2 minutes. Stir in roasted peppers and beans; season with salt and pepper. Cook until heated through, about 1 minute. Add 1/2 cup water and bring to a simmer; cook, mashing some of beans to create a creamy sauce, until thickened slightly, about 2 minutes. Serve over polenta, drizzled with oil and sprinkled with celery leaves.

POLENTA WITH PEPPERS

Polenta With Peppers image

Provided by Amanda Hesser

Categories appetizer

Time 20m

Yield 24 hors d'oeuvres

Number Of Ingredients 13

Ingredients

2 1/2 tablespoons olive oil
2 1/2 tablespoons sherry vinegar
1 1/2 teaspoons balsamic vinegar
Salt and freshly ground pepper to taste
1 red pepper, seeded and finely chopped
1 yellow pepper, seeded and finely chopped
1/2 orange pepper, seeded and finely chopped
1/2 green pepper, seeded and finely chopped
1 shallot, peeled and finely chopped
8 ounces quick-cooking polenta
1/4 cup heavy cream
2 tablespoons butter
Baby basil leaves for garnish

Steps:

Whisk together oil, vinegars and salt and pepper. Add peppers and shallot. Set aside to marinate.
Cook polenta according to package directions and stir in the cream and butter at the end. Season with salt and pepper. Immediately pour onto a baking sheet lined with parchment paper and spread evenly. Set aside to set and cool.
Cut rounds of polenta with a cookie cutter. Top with peppers and a basil leaf.

Nutrition Facts : @context http, Calories 72, UnsaturatedFat 2 grams, Carbohydrate 9 grams, Fat 3 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 1 gram, Sodium 85 milligrams, Sugar 1 gram, TransFat 0 grams

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