Grilled Polenta with Peppers and Pecorino

Need a gluten free and lacto ovo vegetarian side dish? Grilled Polenta with Peppers and Pecorino could be an excellent recipe to try. One serving contains 325 calories, 10g of protein, and 17g of fat. For $1.02 per serving, this recipe covers 13% of your daily requirements of vitamins and minerals. This recipe serves 6. This recipe from Foodnetwork has 9 fans. The Fourth Of July will be even more special with this recipe. Head to the store and pick up red bell peppers, kosher salt, unsalted butter, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 2 hours and 50 minutes. With a spoonacular score of 45%, this dish is solid. Users who liked this recipe also liked Grilled Polenta With Sausages And Bell Peppers, Insalata di fave e pecorino (Fresh broad bean & pecorino cheese salad), and Sausage and Peppers with Crispy Polenta.

Servings: 6

Preparation duration: 30 minutes

Cooking duration: 140 minutes

 

Ingredients:

3 Anaheim chiles

Freshly ground black pepper

1 1/2 cups stone-ground cornmeal

Kosher salt

1 tablespoon extra-virgin olive oil, plus more for brushing

1 cup grated Pecorino-Romano

2 red bell peppers

4 tablespoons unsalted butter

Equipment:

grill

plastic wrap

bowl

oven

whisk

pot

spatula

Cooking instruction summary:

Preheat a clean, seasoned grill to high heat. Grill the chiles and bell peppers until charred all over, 3 to 4 minutes per side, then immediately them to a large bowl and cover with plastic wrap to steam for 10 minutes. When cool enough to handle, peel and discard the blackened skins and remove the stems and seeds. Finely dice the peppers and set aside. Preheat the oven to 375 degrees F. Pour 4 1/2 cups water and 1 teaspoon salt in a heavy-bottomed pot set over medium-high heat and bring to a boil. In a slow, steady stream, add the cornmeal while whisking vigorously to incorporate and smooth out lumps. Reduce the heat to medium-low, and simmer, stirring continuously for the first 2 to 3 minutes. Cook the polenta until thick, and it begins to pull away from the sides of the pot, 35 to 40 minutes. Remove from the heat and stir in the diced peppers, the Pecorino-Romano and butter. Grease a quarter-sheet tray with the oil. Pour the polenta on the prepared sheet tray and smooth out the top with a rubber spatula. Bake until golden brown and bubbling, 20 to 30 minutes. Cool to room temperature, then refrigerate for 1 hour. Cut the polenta into squares, then brush the squares with olive oil and season with salt and pepper. Grill the polenta on both sides to create grill marks and heat through, 3 to 5 minutes. Keep warm until ready to serve.

 

Step by step:


1. Preheat a clean, seasoned grill to high heat.

2. Grill the chiles and bell peppers until charred all over, 3 to 4 minutes per side, then immediately them to a large bowl and cover with plastic wrap to steam for 10 minutes. When cool enough to handle, peel and discard the blackened skins and remove the stems and seeds. Finely dice the peppers and set aside.

3. Preheat the oven to 375 degrees F.

4. Pour 4 1/2 cups water and 1 teaspoon salt in a heavy-bottomed pot set over medium-high heat and bring to a boil. In a slow, steady stream, add the cornmeal while whisking vigorously to incorporate and smooth out lumps. Reduce the heat to medium-low, and simmer, stirring continuously for the first 2 to 3 minutes. Cook the polenta until thick, and it begins to pull away from the sides of the pot, 35 to 40 minutes.

5. Remove from the heat and stir in the diced peppers, the Pecorino-Romano and butter.

6. Grease a quarter-sheet tray with the oil.

7. Pour the polenta on the prepared sheet tray and smooth out the top with a rubber spatula.

8. Bake until golden brown and bubbling, 20 to 30 minutes. Cool to room temperature, then refrigerate for 1 hour.

9. Cut the polenta into squares, then brush the squares with olive oil and season with salt and pepper. Grill the polenta on both sides to create grill marks and heat through, 3 to 5 minutes. Keep warm until ready to serve.


Nutrition Information:

Quickview
347k Calories
10g Protein
17g Total Fat
38g Carbs
14% Health Score
Limit These
Calories
347k
17%

Fat
17g
26%

  Saturated Fat
8g
53%

Carbohydrates
38g
13%

  Sugar
6g
7%

Cholesterol
37mg
12%

Sodium
494mg
21%

Get Enough Of These
Protein
10g
21%

Vitamin C
149mg
181%

Vitamin A
3876IU
78%

Vitamin B6
0.58mg
29%

Fiber
7g
28%

Phosphorus
248mg
25%

Manganese
0.39mg
19%

Calcium
190mg
19%

Vitamin E
2mg
17%

Folate
67µg
17%

Magnesium
63mg
16%

Zinc
1mg
13%

Vitamin B1
0.19mg
13%

Vitamin B2
0.2mg
12%

Potassium
385mg
11%

Vitamin B3
2mg
11%

Iron
1mg
10%

Vitamin K
8µg
8%

Selenium
5µg
7%

Vitamin B5
0.68mg
7%

Copper
0.12mg
6%

Vitamin B12
0.2µg
3%

Vitamin D
0.22µg
1%

covered percent of daily need
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Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

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