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Soft Polenta with Roasted Red Peppers Recipe

Soft Polenta with Roasted Red Peppers Recipe

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Ingredients

Count

Nutrition

301

Calories

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Ingredients:

Serving

2 tbsp olive oil
1 medium onion, finely chopped
3 cloves garlic, finely chopped
4 1/2 cups chicken stock, preferably homemade
1 1/2 cups water
1 1/2 tsp coarse sea salt
1 1/2 cups polenta or coarsely ground yellow corn meal
4 tbsp unsalted butter
2 tsp finely chopped fresh thyme leaves , or scant 1 tsp dried thyme, crumbled
1/2 tsp freshly ground black pepper
1/2 cup grated spanish manchego cheese
1 red bell pepper , roasted (see note), and cut into 1/2 inch dice
1/2 small bunch cilantro, leaves only, finely chopped

Directions:

In a large heavy saucepan, heat the olive oil over medium heat. Add the onions and saute, stirring occasionally, for 5 to 6 minutes, or until softened. Add the garlic and cook for 2 minutes more, until its aroma is released.
Add the chicken stock, water, and salt to the pan and increase the heat to medium high. When the liquid is simmering, gradually sprinkle the polenta over in a very slow, thin stream, whisking constantly in the same direction until all the grains are incorporated and no lumps remain. Reduce the heat to very low. Switch to a wooden paddle and stir thoroughly every few minutes for 25 to 30 minutes, or until the mixture pulls away from the sides of the pan and the grains of polenta have softened. Stir in the butter, thyme, pepper, and grated Manchego and remove from the heat. Spoon some polenta into each of 6 warmed shallow soup bowls and top with some of the roasted peppers and chopped cilantro.
Note: Fresh chiles and bell peppers can be roasted over a gas flame or on a tray under the broiler. Keep turning so the skin is evenly charred, without burning and drying out the flesh. Transfer the charred peppers to a plastic bag, tie the top closed and let steam until cool to the touch, about 15 minutes. The best way to peel is just to pull off the charred skin by hand and then dip the peppers briefly in water to remove any blackened bits. Do not peel the pepper under running water since that will wash away flavorful juices. Once peeled, cut away stems, seeds and veins.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	301.36 Kcal (1262 kJ)
Calories from fat	150.53 Kcal
		% Daily Value*
Total Fat	16.73g	26%
Cholesterol	31.67mg	11%
Sodium	920.75mg	38%
Potassium	290.06mg	6%
Total Carbs	29.45g	10%
Sugars	5.09g	20%
Dietary Fiber	2.51g	10%
Protein	8.96g	18%
Vitamin C	22mg	37%
Vitamin A	1.8mg	59%
Iron	8.5mg	47%
Calcium	112.7mg	11%

Amount Per 100 g
Calories	79.54 Kcal (333 kJ)
Calories from fat	39.73 Kcal
		% Daily Value*
Total Fat	4.41g	26%
Cholesterol	8.36mg	11%
Sodium	243.01mg	38%
Potassium	76.55mg	6%
Total Carbs	7.77g	10%
Sugars	1.34g	20%
Dietary Fiber	0.66g	10%
Protein	2.37g	18%
Vitamin C	5.8mg	37%
Vitamin A	0.5mg	59%
Iron	2.2mg	47%
Calcium	29.7mg	11%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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