RED PEPPER POLENTA RECIPES

MILLET AND RED PEPPER POLENTA RECIPE - NYT COOKING

Millet and Red Pepper Polenta Recipe - NYT Cooking image

Leftovers of this savory polenta – if you have any – can be reheated in a pan, grilled or eaten cold. There are two ways to make this dish. One thing I like best about this savory polenta is that if you do have leftovers, you can reheat them or grill them for quick meals, or even eat the leftovers cold. Take them to work or pack them in a lunchbox. I have made this dish two ways: In the first, shown here, roasted peppers are stirred into the millet halfway through. In the second version, peppers and onions are sautéed with garlic.

Provided by Martha Rose Shulman

Total Time 1 hours

Yield Serves 6

Number Of Ingredients 7

Ingredients

2 red bell peppers, roasted
1 cup millet
4 cups water (or stock)
1 teaspoon salt
1 tablespoon butter (more to taste)
1/3 cup freshly grated Parmesan
Freshly ground pepper

Steps:

Preheat oven to 350 degrees. Peel, seed and dice roasted peppers. Season with a little salt if desired and set aside.
Heat a 10-inch cast iron skillet over medium-high heat and add millet. Toast, stirring or shaking the pan, until grains begin to pop and smell toasty, sort of like popcorn. Add water or stock and salt.
Transfer pan to the preheated oven. Set timer for 25 minutes. When it goes off, stir in peppers. Bake for another 20 minutes. Stir in butter and if there is any liquid remaining in the pan, bake for another 5 to 10 minutes, until millet is thick and no more water or stock is visible in the pan. Remove from oven and stir in Parmesan. Serve right away or allow to cool in the pan, or spread in a small sheet pan, baking dish, or cake pan if desired. When it is solid, cut into squares, slices or rounds, which you can grill, fry, or layer in a gratin.

Nutrition Facts : @context http//schema.org, Calories 182, UnsaturatedFatContent 2 grams, CarbohydrateContent 27 grams, FatContent 5 grams, FiberContent 4 grams, ProteinContent 6 grams, SaturatedFatContent 3 grams, SodiumContent 484 milligrams, SugarContent 2 grams, TransFatContent 0 grams

HOW TO PREPARE 4 INGREDIENT POLENTA WITH ROASTED RED PEPPERS

How to prepare 4 Ingredient Polenta with Roasted Red Peppers image

Roasted red peppers, tomatoes and fontina cheese add lots of flavor and little calories.

Provided by recipetoplate

Categories Main Course

Total Time 65 minutes

Prep Time 20 minutes

Cook Time 45 minutes

Yield 6

Number Of Ingredients 5

Ingredients

3 red bell peppers (large)
14.5 ounce can whole tomatoes
16 ounce tube polenta (cut into slices)
1 1/4 cups fontina cheese (shredded)
fresh basil for garnish (optional)

Steps:

Roasted Red Peppers
Casserole

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