Thursday, April 18, 2013

Polenta with Red Pepper Sauce

While I was at Trader Joe's the other day, preparing for my awesome week of grilling cheese, I picked up a bar of polenta.  I've made polenta here before, for the black bean polenta bowls, but that was soft polenta.  If you spread it out and let it cool, you end up with something that can be cut into shapes, grilled/fried, and eaten in an entirely different way.  Polenta isn't terribly hard to make, but obviously it's more work that grabbing a log of it out of the fridge and slicing. 

Polenta with Red Pepper Sauce



















This is one of those recipes that really has no rhyme or reason, beyond what's in the fridge.  Polenta is like many other grains, it invites all sorts of awesome sauces and toppings because on its own, it's a little blah.

3-5 Pieces of Polenta (The general idea is to cut them into the same thickness so they cook evenly.  I usually fail at this)
Caramelized Onions (I had some already made from Sunday, but you could also chop up whatever veg you like and put it in the pan as well)
Red Pepper, Eggplant, Garlic Spread (I love you Trader Joe's)
Goat Cheese




















Slice off a few pieces of polenta and put them into a pan with a little olive oil and the veg.  Because the onions I used had already been cooked in oil, I actually could have done without, as the onions gave off some oil. 



















Cook uncovered on medium for 8-10 minutes, until the onions and polenta are heated and have begun to crisp.


















Flip and top with sauce.  Cover and continue to cook for 5-8 minutes, until the sauce is warmed. 





















Top with goat cheese crumbles and enjoy!  I also had a salad, but it was really boring (just greens and dressing) and I ate it while the other food was cooking because I was super hungry. 



















There are many variations on how you can make this, but honestly, I think this one is the BEST. 

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