Roasted Sweet Italian Peppers Over a Bed of Creamy Polenta

Straight up comfort food. This makes an excellent lunch or a wonderful side dish to any kind of dinner.  The peppers are velvety and delicious over the creamy polenta. This recipe couldn't be more straightforward to put together.  You don't even need to stem or peel the peppers, and they are roasted with the seeds inside of them.   You could use any kind of long pepper with this method.  Poblano peppers would be very nice, I think. 

The zippy, velvety roasted sweet peppers are such a wonderful topping for a smooth, creamy bed of polenta.

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Roasted Sweet Italian Peppers over a Bed of Creamy Polenta

Shannon Vavich
Straight up comfort food. This makes an excellent lunch or a wonderful side dish to any kind of dinner.  The peppers are velvety and delicious over the creamy polenta. This recipe couldn't be more straightforward to put together.  You don't even need to stem or peel the peppers, and they are roasted with the seeds inside of them.   You could use any kind of long pepper with this method.  Poblano peppers would be very nice, I think. 
5 from 1 vote

Ingredients
  

Roasted Peppers

  • 4 sweet Italian peppers
  • 1 tablespoon olive oil
  • 1-2 pinches salt
  • 1-2 pinches pepper

Boiled Polenta

  • 5 cups water, brought to a boil
  • 1/2 teaspoon salt to add the to boiling water
  • 1 cup coarse polenta I use Bob's Red Mill
  • 2 tablespoons grated parmesan cheese
  • additional salt and pepper to finish (a pinch or so)
  • 1-2 sprigs fresh cilantro

Instructions
 

  • Set the oven to 400 degrees F, and line a baking pan with parchment paper.  Lay the long, whole peppers on the pan and drizzle with olive oil, then dust with salt and pepper.  Roast for 30 minutes, flipping the peppers over about halfway through. 
  • While the peppers are roasting, make the polenta.  A good amount to serve four people is five cups of water with one cup of polenta.  If you want good, creamy polenta, ignore the ratios proposed on the packaging and stick to a ratio of 5 parts water and 1 part of polenta.
  • Stir the polenta into boiling, salted water.  As the polenta thickens, turn the heat down to a medium low.  Stir occasionally, but keep on a low simmer until the polenta is creamy.  It only takes about twenty minutes.  
  • I served my polenta on a big platter, sprinkled with parmesan cheese and topped with the long, roasted peppers.  Top with a little more parmesan cheese, salt, pepper and a little fresh cilantro.
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About

Shannon Vavich has been working in the food industry since 1999 as a cake designer, pastry chef, recipe writer, caterer and cooking teacher. Originally a musician by education - she's also a classical vocalist. She is a military spouse of 26 years and the mother of seven wonderful children. Because of her husband's military career she has lived around the world and studied culinary arts in Morocco, England, Scotland, France, Switzerland, Greece, Italy, Spain, Germany, Japan, New Orleans, Pennsylvania Dutch Country, Boston and more. She currently lives in a small Medieval-era village in Baden-Württemberg, Germany with her husband and youngest five children. Shannon's two oldest children serve in the Marine Corps and the Air Force, respectively. She recently adopted a little rescue dog - a former street dog from Bursa, Turkey - and named her Nutmeg. Shannon and Nutmeg enjoy walks through the German countryside, creating seasonal dishes in her studio, and early bedtimes.