Soft Polenta with Roasted Red Peppers Recipe

Name: Soft Polenta with Roasted Red Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 medium onion, finely chopped; 3 cloves garlic, finely chopped; 4 1/2 cups chicken stock, preferably homemade; 1 1/2 cups water; 1 1/2 teaspoons coarse sea salt; 1 1/2 cups polenta or coarsely ground yellow corn meal; 4 tablespoons unsalted butter; 2 teaspoons finely chopped fresh thyme leaves, or scant 1 teaspoon dried thyme, crumbled; 1/2 teaspoon freshly ground black pepper; 1/2 cup grated Spanish Manchego cheese; 1 red bell pepper, roasted (see Note), and cut into 1/2 inch dice; 1/2 small bunch cilantro, leaves only, finely chopped

Servings: persons

2 tablespoons olive oil
1 medium onion, finely chopped
3 cloves garlic, finely chopped
4 1/2 cups chicken stock, preferably homemade
1 1/2 cups water
1 1/2 teaspoons coarse sea salt
1 1/2 cups polenta or coarsely ground yellow corn meal
4 tablespoons unsalted butter
2 teaspoons finely chopped fresh thyme leaves, or scant 1 teaspoon dried thyme, crumbled
1/2 teaspoon freshly ground black pepper
1/2 cup grated Spanish Manchego cheese
1 red bell pepper, roasted (see Note), and cut into 1/2 inch dice
1/2 small bunch cilantro, leaves only, finely chopped

1
In a large heavy saucepan, heat the olive oil over medium heat.
2
Add the onions and saute, stirring occasionally, for 5 to 6 minutes, or until softened.
3
Add the garlic and cook for 2 minutes more, until its aroma is released.
4
Add the chicken stock, water, and salt to the pan and increase the heat to medium high.
5
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.
6
Reduce the heat to very low.
7
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.
8
Stir in the butter, thyme, pepper, and grated Manchego and remove from the heat.
9
Spoon some polenta into each of 6 warmed shallow soup bowls and top with some of the roasted peppers and chopped cilantro.
10
Note: Fresh chiles and bell peppers can be roasted over a gas flame or on a tray under the broiler.
11
Keep turning so the skin is evenly charred, without burning and drying out the flesh.
12
Transfer the charred peppers to a plastic bag, tie the top closed and let steam until cool to the touch, about 15 minutes.
13
The best way to peel is just to pull off the charred skin by hand and then dip the peppers briefly in water to remove any blackened bits.
14
Do not peel the pepper under running water since that will wash away flavorful juices.
15
Once peeled, cut away stems, seeds and veins.

770

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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 13 ingredients. The key ingredients include: 2 tablespoons olive oil, 1 medium onion, finely chopped, 3 cloves garlic, finely chopped, 4 1/2 cups chicken stock, preferably homemade, and more.

Yes, Soft Polenta with Roasted Red Peppers 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!

Soft Polenta with Roasted Red Peppers

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions