This polenta with roasted red peppers is a recipe that you will come back to on a regular basis. Just a few simple ingredients: roasted peppers, tomato, polenta, and cheese result in a big flavor that tastes much more complicated than it is to prepare.
Make this on a weekend or for date night dinner, because while it is easy, it does take a bit of time and may not be practical for some on a busy weeknight.
What is Polenta?
Polenta is technically any hulled and crushed grain, boiled into a porridge. It can be eaten hot as a cereal or left to cool until it becomes solid.
What is polenta made of? Most commonly Polenta is made with cornmeal or buckwheat these days, polenta is common in Northern Italy and some Baltic and Eastern European countries.
If you have not cooked with polenta before, it can be purchased in a pre-cooked, refrigerated roll, as I have used in this polenta recipe, or can be purchased dry and uncooked, similar to grits. The cooking time when starting with uncooked is about 45 minutes.
Tips for great Polenta with Roasted Red Peppers
I used whole tomatoes that were flavored with garlic and basil already. If you use plain tomatoes, feel free to add some garlic.
Make sure you get a nice, black char on your peppers. If they are not charred, the skins will be very difficult to peel off.
Wait to add any salt or pepper until you taste the simmered tomatoes and peppers, I found that it was flavorful enough and did not need any additional salt.
Simmer the tomatoes and peppers until it thickens just a bit, otherwise it will be a little on the juicy side.
Is Polenta Gluten-free?
For those of us that have gluten concerns, it is good to note that Polenta is indeed gluten-free. This is a great substitute for Pasta and was enjoyed the evening we cooked it.
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Roasted Red Pepper and Polenta Casserole
Ingredients
- 3 red bell peppers large
- 14.5 ounce can whole tomatoes
- 16 ounce tube polenta cut into slices
- 1 1/4 cups fontina cheese shredded
- fresh basil for garnish optional
Instructions
Roasted Red Peppers
- Preheat oven to broil.
- Cut pepper in half lengthwise and remove seeds and membranes.
- Place pepper on foil lined baking sheet, skin side up and broil for 10 minutes.
- Seal in a plastic bag and let steam for 10 minutes.
- Peel the skins off and discard. Cut peppers into strips.
Casserole
- Preheat oven to 350°.
- Drain tomatoes from juice and chop tomatoes, reserving juice.
- Heat tomatoes in large skillet over medium heat for 1-2 minutes.
- Add tomato juice and simmer for another 1-2 minutes.
- Add peppers and simmer for 5-8 minutes or until some of the juice has simmered off.
- Spread 1/4 cup of tomato and pepper sauce onto a greased or sprayed 9×13 baking pan.
- Arrange polenta slices evenly in pan, then layer with remaining sauce, and top with shredded cheese.
- Bake for 35 minutes.
- Serve warm and garnish with fresh basil.
Notes
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this is a good meal and easy to prepare. perfect for lazy nights when you‘re busy to cook.
This looks delicious! I’m always up for fresh, new recipes. Thanks for the great idea!
this sounds delicious I can’t wait to try it with the family this weekend!
This looks absolutely amazing! Can’t wait to try this 😍
This looks so scrumptious, thanks so much for sharing!
My kinda comfort food! Love how easy it is to make too!
This looks real Yummy!…not to mention healthy too
Oh my goodness! Looks scrumptious!