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1
RED PEPPER SAUCE:
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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.
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Immediately place in a paper bag, seal, and let sit for 3 minutes.
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4
Peel off the charred skin and discard.
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5
Slice the peeled peppers open and discard the membranes and seeds.
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6
Thinly slice two of the red peppers and set aside.
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7
In a saute pan over medium heat, heat the butter and olive oil and add the shallots.
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Cook for about 6 minutes, stirring frequently, or until the shallots just begin to show signs of browning.
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9
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.).
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Remove from heat and let cool.
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In a food processor or blender (I use my kitchen 'motorboat'), add pan contents along with the lemon juice, salt, and pepper.
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Blend until smooth.
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Return to sauce pan and add remaining thinly sliced red pepper.
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Set aside.
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15
POLENTA:
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In a large pot over medium-high heat, bring stock to a boil.
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Slowly pour in polenta, stirring constantly with a whisk as you add it.
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Reduce heat to moderately low and cook, stirring constantly, until polenta is smooth.
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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.
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Pour creamy polenta into lightly oiled round cake or pie pan using a rubber spatula to smooth the surface.
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Refrigerate polenta until completely cold and firm.
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Cut polenta into wedges and remove from pan with a spatula.
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To Bake:
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Bake at 450 degrees for until lightly browned, approximately 10-12 minutes.
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Pan Fried:
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Add enough olive oil to completely coat the bottom of a large, heavy skillet and heat to medium.
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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.
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To Serve:
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Just before serving, re-heat sauce in a saucepan and stir in cream.
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30
Ladle 1/2 cup of roasted red bell pepper sauce over each wedge. Top with Parmigiano-Reggiano and serve immediately.
