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Baked Polenta Peperonata

Yummy layers of creamy polenta and sweet stewed peppers
Baked Polenta Peperonata

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Servings: 4
Total Time: 1 hour
Recipe by: Frankie


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 coarse or medium cornmeal/polenta
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


For the peperonata:

1. In a dutch oven heat the oil over medium heat. Add the onions and peppers, cover and cook for 20 minutes, stirring occasionally.

2. 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.

3. Stir in the garlic and red wine vinegar, cook while stirring for 1 more minute.

For the polenta:

1. In a medium saucepan bring the water, milk, salt, and pepper to a boil over medium-high heat.

2. 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:

1. Preheat oven to 350°F.

2. 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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Baked Polenta Peperonata

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