Polenta Triangles With Roasted Red Bell Pepper Sauce

READY IN: 35mins




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