Polenta With Roasted Bell Pepper-Tomato Sauce


1 1/2 cups Polenta (coarse corn meal)
7 1/2 cups Water, boiled
1/4 cup Olive Oil
1 teaspoon Celtic Sea Salt
3 cloves Garlic, minced
3 tablespoons Olive Oil
2 inches jars Roasted Red Bell Peppers packed water or 2 Red Bell
1/4 cup Red Wine
1 tablespoon Dried Oregano
3 tbso Parsley, chopped
1 teaspoon Celtic Sea Salt, or more to taste
Black Pepper to taste
Red Chili Flakes, optional, to taste


To make the polenta: Preheat oven to 400 degrees. Bring water to a rapid boil. Reduce heat to medium-low and slowly whisk in corn meal using a wire whisk. Continue stirring constantly until polenta absorbs all the water and becomes somewhat stiff, approximately 20 minutes. Add salt half way through. Add olive oil at the end and stir to mix well. Pour cooked polenta mixture into a well oiled glass baking pan. Polenta should not be watery and cornmeal should not be grainy. Everything should be smooth and creamy without be
To make the sauce: Heat large skillet or pot and add olive oil. When oil is shimmering, add garlic and mix well so the garlic seasons the oil with its flavor and your create “garlic oil.” But, don’t let it cook so long that it starts to turn brown, only about 1 minute. Add roasted red bell peppers and tomatoes to the pot and bring to a simmer. Add red wine, oregano, parsley, salt, and chili flakes if desired. Boil sauce until it thickens and the tomatoes lose their acidity, about 20 minutes.
When sauce is finished cooking, pour over polenta and place in preheated oven. Bake for 15 - 20 minutes until sauce is starting to slightly brown and has infused with the polenta. Serve in baking dish or cut into squares and make a nice presentation for your guests.
Optional: Skip the baking part, boil your sauce for an extra 10 minutes and serve atop a heaping spoonful of cooked polenta.




Polenta is a classic italian dish made from coarse corn meal. I love enjoying this dish on a chilly day with parmesan cheese and a nice big glass of red wine.


4 servings


Monday, January 18, 2010 - 7:19pm


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