Roasted peppers with polenta

Delicious recipe for roasted peppers with polenta

Preparation time: 10 minutes
Baking time: 30-40 minutes
Total time: 50-60 minutes
Number of servings: 4

Roasted peppers with polenta are a simple yet flavorful dish, perfect for a summer meal or a light dinner. This recipe will guide you step by step in achieving caramelized peppers with a soft texture and intense flavor, which pairs perfectly with creamy polenta.

Ingredients:
- 6 bell peppers (red, green, or yellow, according to preference)
- 200 g cornmeal
- 1 liter water
- 1 teaspoon salt
- 50 g butter or olive oil (optional, for extra flavor)
- Freshly ground pepper, to taste
- Fresh herbs (parsley or dill) for garnish

Preparing the roasted peppers:
1. Start by choosing the peppers. Opt for healthy peppers with smooth skin. Red peppers will provide a sweet taste, while green ones have a spicier aroma. Wash them well under cold water.
2. Preheat the oven to 220°C or prepare the grill. Place the peppers on a baking tray or directly on the grill.
3. Roast the peppers for 30-40 minutes, turning them every 10 minutes, until the skin becomes blackened and puffs up. This roasting process gives the peppers a deep aroma and caramelized flavor.
4. Once roasted, remove them from the oven and place them in a covered dish. Let them steam for 5 minutes; this step makes the skin easier to peel off.

Cleaning the peppers:
5. After they have cooled slightly, peel off the skin, cutting off the stem and removing the seeds. They are now ready to be served.

Preparing the polenta:
6. In a pot, bring 1 liter of water with a teaspoon of salt to a boil. When the water starts to boil, gradually add the cornmeal, constantly stirring with a whisk to avoid lumps.
7. Reduce the heat and continue stirring for about 10-15 minutes, until the polenta becomes thick and creamy. If desired, you can add butter or olive oil for a richer taste.
8. Once the polenta is ready, you can pour it onto a platter or into plates, allowing it to cool slightly to firm up.

Serving:
9. Serve the roasted peppers alongside the polenta, sprinkling freshly ground pepper and chopped herbs on top. This combination offers a delicious contrast between the sweetness of the peppers and the creaminess of the polenta.

Practical tips:
- You can experiment with various types of peppers, including hot peppers for a spicy flavor.
- If you like, you can add sheep cheese or feta on top of the polenta for extra flavor.
- This dish is also ideal for vegans if you avoid butter in favor of olive oil.

These roasted peppers with polenta are a simple recipe but impress with intense flavors and varied textures. Perfect for any occasion, this will surely become your favorite!