Polenta Triangles With Roasted Red Bell Pepper Sauce Recipes

ROASTED RED PEPPER POLENTA

Steps:

• To fire-roast the red peppers, place them over a high flame on a stove-top burner and roast, turning occasionally, until the skins turn black on all sides. Place the peppers in a medium bowl, cover with plastic wrap and allow to steam for 10 minutes. Peel away the blackened skins from the peppers. Cut away the stems and then seed, core and coarsely chop the peppers. Place them in a food processor and puree until smooth; reserve to the side.
• In a heavy-bottom medium pot, bring 8 cups water, thesalt and the roasted red pepper puree to a boil. Add the stone-ground cornmeal in a gentle stream, whisking or stirring vigorously in the same direction as you pour it in. Reduce the heat to medium-low and simmer, stirring continuously for 2 to 3 minutes. Cook the polenta for 35 to 40 minutes, stirring every few minutes and scraping the bottom of the pan to prevent it from sticking. When the polenta is thick, glossy and pulling away from the side of the pan, add the Pecorino Romano and butter, stirring quickly to incorporate. Pour the polenta into a medium serving dish and serve immediately.

POLENTA SHAPES WITH ROASTED RED BELL PEPPER SAUCE

Steps:

• In a large pot over medium-high heat, bring stock to a boil.
• Slowly pour in polenta, stirring with a whisk as you add it. After all polenta is added it will take about 2 minutes for it to begin to thicken. Reduce heat to low and continue cooking and stirring occasionally for approximately 40 minutes, or until polenta is smooth, and no longer gritty on the tongue. Just before finishing, stir in Parmigiano-Reggiano and thyme.
• In a 9 by 12-inch baking dish, add 1 tablespoon water. Transfer polenta to baking dish and spread until it is of uniform thickness. Refrigerate for 1 hour, or until it solidifies.
• To make roasted red bell pepper sauce, roast the red and poblano peppers whole over a gas flame, a charcoal flame or under a broiler, turning 1/4 rotation every few minutes, until entirely blackened. Immediately place in a paper bag, seal, and let sit for 3 minutes. Peel off the charred skin and discard. Slice the peeled peppers open and discard the membranes and seeds
• In a saute pan over medium heat, heat the butter and add the shallots. Cook for about 6 minutes, stirring frequently, or until the shallots just begin to show signs of browning.
• Add the stock, 2 roasted bell peppers, poblano chili, and thyme. Bring to a boil, then immediately reduce heat to medium-low and simmer for 15 minutes. (Adjust heat as required to simmer.)
• Remove from heat and let cool. In a food processor or blender, add pan contents along with the remaining red peppers, lemon juice, salt, and pepper. Blend until smooth. Reserve.
• Use a cookie cutter or a pairing knife to cut out desired polenta shapes. In a saute pan over medium high heat, add oil and saute polenta shapes for approximately 5 minutes per side, or until a golden brown crispy crust has formed on each side.
• Just before serving, re-heat sauce in a saucepan and stir in cream. Ladle 2/3 cup of roasted red bell pepper sauce into a shallow bowl. Top with one piece of polenta. Serve immediately.
• Recommended beverage: Italian Chianti (red)

SOFT POLENTA WITH ROASTED RED PEPPERS

Steps:

• In a large heavy saucepan, heat the olive oil over medium heat. Add the onions and saute, stirring occasionally, for 5 to 6 minutes, or until softened. Add the garlic and cook for 2 minutes more, until its aroma is released.
• Add the chicken stock, water, and salt to the pan and increase the heat to medium high. When the liquid is simmering, gradually sprinkle the polenta over in a very slow, thin stream, whisking constantly in the same direction until all the grains are incorporated and no lumps remain. Reduce the heat to very low. Switch to a wooden paddle and stir thoroughly every few minutes for 25 to 30 minutes, or until the mixture pulls away from the sides of the pan and the grains of polenta have softened. Stir in the butter, thyme, pepper, and grated Manchego and remove from the heat. Spoon some polenta into each of 6 warmed shallow soup bowls and top with some of the roasted peppers and chopped cilantro.

POLENTA AND VEGETABLES WITH ROASTED RED PEPPER SAUCE

Steps:

• Bring 3 cups water to a boil in a medium-sized heavy saucepan. Add polenta in a stream, whisking to combine. Reduce heat to medium-low and simmer, stirring frequently, until thick, 3 to 5 minutes. Whisk in 1/3 cup Parmesan and season with cayenne and salt. Coat a 9-inch pie plate with cooking spray. Transfer polenta to pie plate, smooth into an even layer and let cool 15 minutes. Heat broiler. Whisk garlic, thyme, lemon juice and oil in a bowl. Season with salt and pepper. Toss vegetables with dressing. Coat a baking sheet with cooking spray and arrange vegetables in 1 layer (or in 1 layer in a grill basket). Broil vegetables about 4 inches from heat until tender and slightly charred, 3 to 5 minutes on each side. Transfer to a platter. Combine all sauce ingredients in a blender or food processor and blend until smooth. Sprinkle polenta with remaining 1/3 cup Parmesan. Broil polenta in pie plate until golden brown, 2 to 3 minutes, then cut polenta into 8 triangles. Divide polenta among 4 plates. Top with vegetables, drizzle with sauce and sprinkle with chives. Serve any remaining sauce on the side.

HERB POLENTA WITH RED BELL PEPPER SAUCE

Steps:

• Line an 8-by-8-inch pan with plastic wrap, and set aside. In a medium saucepan, combine olive oil, milk and 1 clove chopped garlic. Place over high heat to bring to a boil, then remove from heat. Whisk in Cream of Wheat until well blended. Return to high heat, and whisk until thickened but still pourable. Remove from heat, and whisk in eggs. Return to heat, and stir in 1/4 cup cheese, the spinach, basil, parsley, and salt and pepper to taste. Stir the mixture until thickened and no longer pourable.
• Immediately spoon mixture into plastic-lined pan, smoothing with a piece of plastic wrap to make a flat, even surface. Cover and refrigerate until chilled and solid, 2 to 24 hours.
• While polenta is chilling, prepare red bell pepper sauce. Preheat a broiler. Place red bell pepper under broiler, turning occasionally until blackened on all sides. Allow to cool. Peel and seed pepper, cut into pieces and place in a blender. Add anchovy, garlic and olive oil, and process until smooth. Add just enough chicken stock to make a thick but fluid sauce. Transfer mixture to a small saucepan over medium-low heat. Season with sugar and salt and pepper to taste. Bring to a simmer, remove from heat and keep warm.
• Preheat a broiler. Remove polenta from plastic, and cut into 12 rectangles. Place on an oiled baking sheet and allow to return to room temperature. Sprinkle with remaining 2 tablespoons cheese. Broil until polenta is heated and cheese is lightly browned. Place 2 pieces of polenta on each of 6 plates, and top with a portion of sauce. Garnish with oregano sprigs, and serve immediately.

POLENTA TRIANGLES

Steps:

• Combine grits and 1/2 cup broth; mix well and set aside.
• Pour remaining 1 cup broth into heavy, large saucepan; bring to a boil.
• Add garlic and moistened grits; mix well and return to a boil. Reduce heat to low; cover and cook 20 minutes.
• Remove from heat; add feta cheese. Stir until cheese is completely melted.
• Add red pepper; mix well.
• Spray 8-inch square pan with cooking spray. Spoon grits mixture into prepared pan. Press grits evenly into pan with wet fingertips.
• Refrigerate until cold.
• Preheat broiler. Spray baking sheet with cooking spray.
• Turn polenta out onto cutting board and cut into 2-inch squares. Cut each square diagonally into 2 triangles.
• Place polenta triangles on prepared baking sheet and spray tops lightly with cooking spray. Place under broiler until lightly browned and crisp.
• Serve warm or at room temperature. Garnish with fresh oregano and chives if desired.
• Exchanges 1 starch/bread.

ROASTED RED PEPPER TRIANGLES

Steps:

• Preheat oven to 350°. Unroll one tube of crescent dough into one long rectangle; press onto bottom and 3/4 in. up sides of a greased 13x9-in. baking dish. Seal seams and perforations. Top with half of the ham; layer with Swiss cheese, pepperoni, provolone cheese and remaining ham. Top with red peppers., In a small bowl, whisk eggs, Parmesan cheese and salad dressing mix; reserve 1/4 cup. Pour remaining egg mixture over peppers. , On a lightly floured surface, roll out remaining crescent dough into a 13x9-in. rectangle; seal seams and perforations. Place over filling; pinch edges to seal. , Bake, covered, for 30 minutes. Uncover; brush with reserved egg mixture. Bake until crust is golden brown, 20-25 minutes longer. Cool on a wire rack for 5 minutes. Cut into triangles. Serve warm.

POLENTA TRIANGLES

Steps:

• Melt the butter in a medium saute pan over medium heat; add onion and cook, stirring occasionally, until translucent, about 5 minutes.
• Add the wine and water; increase the heat to high and bring to a boil; gradually add the cornmeal, whisking constantly to prevent lumps.
• Reduce the heat to low and cook, continuing to stir constantly, until the mixture is a smooth creamy paste, about 10 minutes.
• Stir in the Parmesan cheese, salt,and pepper; evenly spread the mixture in a lightly oiled 9-inch pie plate; Refrigerate until firm, at least 2 hours,(when polenta is cool, cover with plastic wrap.).
• When ready to serve, lightly brush the surface of the polenta with olive oil, halve the polenta and cut each halve into 3 triangles.
• Heat a large nonstick skillet over medium-high heat; arrange the triangles in a single layer; lightly brush tops with olive oil, cook until lightly browned, about 2 minutes per side.
• Note: If you prefer, the triangles can be cooked on a stove-top grill pan over medium heat or can be broiled on a baking sheet under the oven broiler; the time remains about 2 minutes per side.

SEA BASS WITH POLENTA AND ROASTED RED BELL PEPPERS

Steps:

• Preheat oven to 350°F. Toss peppers, 2 tablespoons oil, garlic, and 3 teaspoons thyme in 13x9x2-inch metal baking pan. Roast until peppers are tender and brown in spots, turning occasionally, about 1 hour. Cut peppers into 1/2-inch strips and return to pan. Season to taste with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature.) Bring milk, water, bay leaf, and 1 teaspoon thyme to simmer in heavy large saucepan. Cover and remove from heat. Let steep 15 minutes.
• Gradually whisk polenta into milk mixture. Bring to simmer over medium-low heat, whisking constantly. Continue cooking until thick and creamy, stirring often, about 20 minutes. Discard bay leaf. Mix in cream. Season with salt and pepper.
• Meanwhile, preheat broiler. Heat remaining 2 tablespoons oil in heavy large skillet over medium-high heat. Sprinkle fish with salt and pepper. Add to skillet; cook until opaque in center, about 4 minutes per side. Remove from heat. Spread 1 tablespoon tapenade over each fillet. Broil red peppers in pan until heated through, about 2 minutes.
• Spoon polenta onto 6 plates. Top with fish and red peppers.

POLENTA TRIANGLES WITH ROASTED RED BELL PEPPER SAUCE

Steps:

• RED PEPPER SAUCE:.
• Roast the red and poblano peppers whole over a gas flame, a charcoal flame or under a broiler, turning 1/4 rotation every few minutes, until entirely blackened.
• Immediately place in a paper bag, seal, and let sit for 3 minutes.
• Peel off the charred skin and discard.
• Slice the peeled peppers open and discard the membranes and seeds.
• Thinly slice two of the red peppers and set aside.
• In a saute pan over medium heat, heat the butter and olive oil and add the shallots.
• Cook for about 6 minutes, stirring frequently, or until the shallots just begin to show signs of browning.
• Add the stock, 2 roasted bell peppers, poblano chili, and thyme. Bring to a boil, then immediately reduce heat to medium-low and simmer for 15 minutes. (Adjust heat as required to simmer.).
• Remove from heat and let cool.
• In a food processor or blender (I use my kitchen 'motorboat'), add pan contents along with the lemon juice, salt, and pepper.
• Blend until smooth.
• Return to sauce pan and add remaining thinly sliced red pepper.
• Set aside.
• POLENTA:.
• In a large pot over medium-high heat, bring stock to a boil.
• Slowly pour in polenta, stirring constantly with a whisk as you add it.
• Reduce heat to moderately low and cook, stirring constantly, until polenta is smooth.
• Reduce to low heat, cover and cook until polenta is smooth, and no longer gritty on the tongue, about 30 minutes. Just before finishing, stir in Parmigiano-Reggiano and thyme.
• Pour creamy polenta into lightly oiled round cake or pie pan using a rubber spatula to smooth the surface.
• Refrigerate polenta until completely cold and firm.
• Cut polenta into wedges and remove from pan with a spatula.
• To Bake:.
• Bake at 450 degrees for until lightly browned, approximately 10-12 minutes.
• Pan Fried:.
• Add enough olive oil to completely coat the bottom of a large, heavy skillet and heat to medium.
• Add as many polenta triangles as you can without crowding the pan and cook for 2-3 minutes on each side or until golden. Sprinkle lightly with grated parmigiano-reggiano cheese.
• To Serve:.
• Just before serving, re-heat sauce in a saucepan and stir in cream.
• Ladle 1/2 cup of roasted red bell pepper sauce over each wedge. Top with Parmigiano-Reggiano and serve immediately.