Herb Polenta With Red Bell Pepper Sauce Recipe

Name: Herb Polenta With Red Bell Pepper Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons extra virgin olive oil; 1 cup milk; 1 clove garlic, finely chopped; 1/2 cup regular (10 minute) Cream of Wheat; 2 large eggs; 1/4 cup plus 2 tablespoons finely grated Parmigiano-Reggiano; 1 well-packed cup thinly shredded spinach leaves; 12 large basil leaves, thinly shredded; 2 tablespoons finely chopped parsley or chervil; Salt and freshly ground black pepper; Sprigs of fresh oregano, for garnish; 1 large red bell pepper; 1/2 anchovy, chopped, or 1/2 teaspoon anchovy paste, optional; 2 cloves garlic, chopped; 2 tablespoons extra virgin olive oil; 1/4 cup chicken stock or broth, or as needed; 1/2 teaspoon sugar; Salt and freshly ground black pepper; Vegetable oil for baking sheet

Servings: persons

4 tablespoons extra virgin olive oil
1 cup milk
1 clove garlic, finely chopped
1/2 cup regular (10 minute) Cream of Wheat
2 large eggs
1/4 cup plus 2 tablespoons finely grated Parmigiano-Reggiano
1 well-packed cup thinly shredded spinach leaves
12 large basil leaves, thinly shredded
2 tablespoons finely chopped parsley or chervil
Salt and freshly ground black pepper
Sprigs of fresh oregano, for garnish
1 large red bell pepper
1/2 anchovy, chopped, or 1/2 teaspoon anchovy paste, optional
2 cloves garlic, chopped
2 tablespoons extra virgin olive oil
1/4 cup chicken stock or broth, or as needed
1/2 teaspoon sugar
Salt and freshly ground black pepper
Vegetable oil for baking sheet

1
Line an 8-by-8-inch pan with plastic wrap, and set aside.
2
In a medium saucepan, combine olive oil, milk and 1 clove chopped garlic.
3
Place over high heat to bring to a boil, then remove from heat.
4
Whisk in Cream of Wheat until well blended.
5
Return to high heat, and whisk until thickened but still pourable.
6
Remove from heat, and whisk in eggs.
7
Return to heat, and stir in 1/4 cup cheese, the spinach, basil, parsley, and salt and pepper to taste.
8
Stir the mixture until thickened and no longer pourable.
9
Immediately spoon mixture into plastic-lined pan, smoothing with a piece of plastic wrap to make a flat, even surface.
10
Cover and refrigerate until chilled and solid, 2 to 24 hours.
11
While polenta is chilling, prepare red bell pepper sauce.
12
Preheat a broiler.
13
Place red bell pepper under broiler, turning occasionally until blackened on all sides.
14
Allow to cool.
15
Peel and seed pepper, cut into pieces and place in a blender.
16
Add anchovy, garlic and olive oil, and process until smooth.
17
Add just enough chicken stock to make a thick but fluid sauce.
18
Transfer mixture to a small saucepan over medium-low heat.
19
Season with sugar and salt and pepper to taste.
20
Bring to a simmer, remove from heat and keep warm.

545

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 4 tablespoons extra virgin olive oil, 1 cup milk, 1 clove garlic, finely chopped, 1/2 cup regular (10 minute) Cream of Wheat, and more.

Yes, Herb Polenta With Red Bell Pepper Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Herb Polenta With Red Bell Pepper Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions