Polenta with Roasted Red Pepper Relish
By Jill Nussinow, MS, RD
Serves: 2-4 as a main course or 8-10, as appetizer
Prep Time: 10 min
Cook Time: 10 min
1 Polenta: Bring the water to a boil in a medium pot. Stir in cornmeal. Reduce heat. Cook, stirring constantly for 5 to 10 minutes, or until spoon will stand straight up in the cornmeal mixture. Pour onto a baking sheet and flatten into a thin layer. Refrigerate for 15 to 20 minutes until cooled. Cut into triangles and place on plate. Serve at room temperature topped with the relish.
2 Variation: Add some fresh chopped herbs when cooking the polenta.
3 To save some time: buy precooked polenta (sold in “logs” in natural food stores), slice and bake for 10 minutes. Cool. Cut each slice in half and proceed with the recipe.
4 Relish: Finely chop the roasted red peppers, either by hand or in a food processor (don’t let them get mushy). Combine with the remaining ingredients. Let this mixture sit at room temperature for at least 30 minutes to allow flavors to meld. Serve on top of the polenta.
Tip: You can use roasted red peppers from a jar or roast 2 large red peppers in the oven.