Baked Polenta Peperonata
Yummy layers of creamy polenta and sweet stewed peppers
servings: 4
total time: 1 hour
recipe by: Frankie
Ingredients
- For the peperonata:
- 1/4 cup olive oil
- 4 large bell peppers (any mix of red, orange, green or yellow), sliced
- 1 large onion, sliced
- 2 TBSP tomato paste
- 2 tsp dry oregano
- 1/2 tsp salt
- 4 medium cloves of garlic, minced
- 2 TBSP red wine vinegar
- For the polenta:
- 1 cup yellow cornmeal
- 1 cup water
- 2 1/2 cups whole milk
- 1 tsp salt
- 1/2 tsp fresh ground pepper
- 3/4 cup grated Parmesan cheese
- 4 TBSP unsalted butter
Cool Tools For Your Kitchen
affiliate links to products we use and recommend.
affiliate links to products we use and recommend.
- SEE ON AMAZON
Cuisinart 12-Piece Cookware Set - SEE ON AMAZON
Dreo ChefMaker Combination Air Fryer - SEE ON AMAZON
Unwasted Reusable Silicone Lids - SEE ON AMAZON
Willow & Everett Salt and Pepper Grinder Set - SEE ON AMAZON
Zulay Kitchen Magnetic Measuring Spoons - SEE ON AMAZON
Deiss LUX Durable TPU Cutting Boards - SEE ON AMAZON
Empanada/Dumpling Maker Set - SEE ON AMAZON
All Day Favorites - A YepRecipes Cookbook - SEE ON AMAZON
Royal Bamboo Cutting Board Set - SEE MORE
Directions
- FOR THE PEPERONATA:
- In a dutch oven heat the oil over medium heat. Add the onions and peppers, cover and cook for 20 minutes, stirring occasionally.
- Remove the lid and turn down the heat to medium-low. Stir in the tomato paste salt, and oregano, cook 15 minutes uncovered, stirring occasionally.
- Stir in the garlic and red wine vinegar, cook while stirring for 1 more minute.
- FOR THE POLENTA:
- In a medium saucepan bring the water, milk, salt, and pepper to a boil over medium-high heat.
- Reduce heat to low and stir in the cornmeal. Cook while stirring often, about 5 minutes. Take off the heat and stir in the butter and 1/2 cup of the Parmesan cheese (reserving 1/4 cup of the Parmesan for later).
- ASSEMBLE THE DISH:
- Preheat oven to 350°F.
- Spread half the polenta on the bottom of a lightly oiled 8x8 baking dish, the spread on half the pepper mixture, then the remaining polenta, then the remaining pepper mixture. Sprinkle the 1/4 cup of parmesan over the top and bake in the preheated oven for 20 minutes.
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