Chef Confidential

…every pantry has a story

Herb Polenta with Roasted Pepper and Tomato Sauce

This recipe can be a side dish, or you can make it a meal. This can be prepared as a single serve (picture above), or as a casserole. I like it sliced and fried in a hot skillet, so the Polenta gets a bit of a crust to it. As far as cheese goes I like to use Fontina, Fresh Mozzarella, or Smoked Mozzarella, you can use which ever type you prefer or have on hand. You can find the Polenta/Corn Grits in the aisle with baking products, also in the organic section.

Herb Polenta

Oil a 9 inch Loaf pan

  • 6 cups Water
  • 2 cups Corn Grits or Polenta
  • 1 tsp Salt
  • 1 TBL Fresh Thyme, minced
  • 1 TBL Fresh Rosemary, minced
  • 1/2 tsp Black Pepper

Bring water to a boil, slowly stir in polenta, then add herbs, salt and pepper. Reduce heat to a simmer, stirring occasionally to prevent sticking for about 20 minutes.  When the mixture has thickened pour into prepared pan and let cool.

Roasted Pepper & Tomato Sauce

  • 1 28 oz can Diced Fire Roasted Tomatoes (I use Muir Glen)
  • 1 16 oz jar Roasted Red Peppers, chopped
  • 3 cloves garlic, minced
  • 1/2 cup Fresh Basil, chopped
  • Salt & Pepper to taste
  • 3 TBL Olive Oil

In warmed pan heat oil olive on medium heat, add garlic cook for 1 minute, don’t let it brown. Add remaining ingredients and simmer for 30 minutes.

Casserole version:

  • 8 oz (or more if you like) Mozzarella, Fontina or your favorite, sliced thinly

Prepare a 9×13 baking dish with a light coating of olive oil, pre-heat oven to 325. Slice polenta about an inch thick, lining the bottom of the dish with the slices. Spoon sauce over polenta, top with cheese. Bake for 25 minutes.

Single serve:

  • Mozzarella, Fontina or your favorite, sliced thinly

Heat skillet over medium high heat, add olive oil. Slice polenta about an inch thick, fry in pan until crisp, about 5 minutes. Turn and top with a slice of cheese, fry an additional 5 minutes or until cheese is melty, nestle in bowl or shallow dish with a spoonful of sauce.

4 comments on “Herb Polenta with Roasted Pepper and Tomato Sauce

  1. cityhippyfarmgirl
    April 25, 2011

    That does look good. I always seem to forget to cook with polenta. This is a good little reminder. Thank you.


    • mb
      April 25, 2011

      I know it’s a great go to food for any meal. Thanks for stopping by!


  2. That looks wonderful! I love polenta. I could definitely make a meal of it. And I love how you put (or more) in parentheses after the cheese.


    • mb
      April 25, 2011

      We are big on cheese here that’s for sure.


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This entry was posted on April 22, 2011 by in Sides and tagged , , , , .

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