Polenta with Roasted Red Pepper Sauce
This recipe started with an appetizer recipe that I adapted from Whole Living Magazine. In a blender or food processor combine all ingredients and make into a puree.
One jar of roasted red peppers (in water), drained
One can of garbonzo beans (chickpeas), drained
One tbsp of olive oil
One tsp of red wine vinegar
1/2 tsp of minced garlic
Dash of salt and pepper
Next take a pre-cooked, packaged polenta in tube. Cut into 1/4 inch rounds. Lightly brush a baking sheet with olive oil. Lay polenta rounds onto baking sheet in single layer. Drizzle a tiny amount of olive oil on top. Bake at 400 degrees for about 15 minutes flipping rounds half way into cooking. The goal is a slight brown on the polenta rounds and heated through as the polenta is already cooked. You can broil for a few minutes to finish if you desire.
About a 1/2 cup of halved cherry tomatoes per serving
About 1 cup of chopped raw spinach per serving
Spoon about a 1/4 to 1/2 cup of the roasted red pepper puree into the bottom of a shallow bowl. Add about 4-6 polenta rounds (depending on how hungry you are). Then top with tomatoes and spinach. You could really be creative with the topping and add any veggie or fresh herb that sounds good to you or is seasonal.
One jar of roasted red peppers (in water), drainedOne can of garbonzo beans (chickpeas), drained
One tbsp of olive oil
One tsp of red wine vinegar
1/2 tsp of minced garlic
Dash of salt and pepper
Next take a pre-cooked, packaged polenta in tube. Cut into 1/4 inch rounds. Lightly brush a baking sheet with olive oil. Lay polenta rounds onto baking sheet in single layer. Drizzle a tiny amount of olive oil on top. Bake at 400 degrees for about 15 minutes flipping rounds half way into cooking. The goal is a slight brown on the polenta rounds and heated through as the polenta is already cooked. You can broil for a few minutes to finish if you desire.
About a 1/2 cup of halved cherry tomatoes per serving
About 1 cup of chopped raw spinach per serving
Spoon about a 1/4 to 1/2 cup of the roasted red pepper puree into the bottom of a shallow bowl. Add about 4-6 polenta rounds (depending on how hungry you are). Then top with tomatoes and spinach. You could really be creative with the topping and add any veggie or fresh herb that sounds good to you or is seasonal.
