Polenta always sounded kind of fancy to me until I realized it is simply cornmeal mush with Parmesan cheese. I love how you can take simple ingredients and make them into an elegant dish.
Polenta has to be served immediately to have it in it’s fluffy state. But Confetti Polenta is your answer to making it ahead and holding until serving time. Placing the hot polenta on the red and green peppers cooks them. Then after the polenta seizes, it is firm and can be picked up and placed in a skillet to brown. The result is a crusty bottom, creamy polenta center with colorful, tasty peppers on top. Enjoy!
Polenta with a Confetti Polenta Variation
Equipment
- large sauce pan
- half size sheet pan
Ingredients
- 3 cups water
- 3 cups milk
- 1 3/4 cup yellow cornmeal
- 3 tablespoons unsalted butter
- 4 ounces Parmesan cheese grated (optional)
Confetti Polenta
- 1 green bell pepper
- 1 red pepper
- olive oil
Instructions
- Bring the water and milk to boil in a large saucepan. Add the salt. Gradually whisk in the cornmeal. Reduce the heat to low and cook, stirring often, until the mixture thickens, about 15 minutes.Remove from heat and add the butter. Stir until melted.Stir in Parmesan cheese if desired and serve immediately.
- Confetti Polenta: Before making polenta, chop peppers and place in half sheet pan. Make polenta according to above instructions. Pour finished polenta over the peppers. Allow to cool then cut into square servings. Heat saute' pan and add a couple tablespoons of olive oil. Use a spatula to lift up polenta and place in hot pan unside down. (The side with the peppers becomes the top.) Cook the polenta until the bottom is slightly brown and crunchy. Place on serving plate and enjoy.
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