Peperonata con Polenta (Braised Peppers with Soft Polenta)
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Ingredients
- 3 red peppers, sliced
- 1 yellow pepper
- 1 onion, sliced
- 2 garlic cloves
- 400 g chopped tomatoes
- 200 g fine polenta (cornmeal)
- 1000 ml vegetable stock
- 3 tbsp olive oil
Nutrition (per serving)
- Calories
- 369 kcal
- Protein
- 7.9 g
- Carbohydrate
- 53.5 g
- of which sugars
- 13.2 g
- Fat
- 12 g
- of which saturates
- 1.8 g
- Fibre
- 6.7 g
- Salt
- 1.93 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat 2 tablespoons of the olive oil in a large pan and cook the peppers and onion for 15 minutes, stirring often, until soft and sweet.
- 2
Add the garlic and chopped tomatoes and simmer for 15 minutes until thickened.
- 3
Meanwhile, bring the vegetable stock to the boil in a separate pan and whisk in the polenta, cooking for 5 minutes, stirring, until thick and smooth.
- 4
Stir the remaining olive oil through the polenta and season both the polenta and peperonata with black pepper.
- 5
Spoon the polenta into bowls and top with the peperonata to serve.
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