Best 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.

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.

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.

POLENTA AND GRILLED VEGETABLES WITH ROASTED RED PEPPER SAUCE

Steps:

• Bring 3 cups water to a boil in a medium-sized heavy saucepan. Add polenta, whisking quickly to combine. Reduce heat to a medium-low and simmer, stirring frequently, until thick- about 3-5 minutes. Whisk in 1/3 cup Parmesan and season with the cayenne pepper and salt. Coat a 9" pie plate with cooking spray and pour the polenta into the prepared pie plate and smooth out the surface and let sit for 15 minutes.
• Meanwhile, heat grill (or broiler). Whisk together garlic, thyme, lemon juice, and oil in a bowl. Season with salt and pepper. Toss vegetables with the dressing. Coat a grill basket (or cooking tray) with cooking spray and arrange vegetables. Grill vegetables until tender and slightly charred- about 3-5 minutes on each side. Transfer to a platter.
• Combine all sauce ingredients in a blender or food processor and blend until smooth.
• Heat broiler, sprinkle polenta with remaining Parmesan cheese. Broil polenta until golden brown- about 2-3 minutes, then slice into 8 pieces. Divide polenta among 4 plates. Top with vegetable, drizzle with sauce and sprinkle with fresh basil.