Chances are that if you are on a special diet like we are, the cost of your ingredients has gone up; and no one needs a bigger grocery bill - especially not these days. So it is now more important to me than ever to try to use everything that I bring into my kitchen and let nothing go to waste. This week my pantry was stocked with a variety of ingredients perfect for a little Mexican inspired polenta recipe.
Simple dishes like this Peppered Polenta Stack Recipe are great ways to use up leftover ingredients.
Polenta is one of my all-time favorite ingredients to cook with. It is super easy, extremely versatile and lucky for us Bob's Red Mill makes certified gluten free Polenta!
If you’ve tried this Peppered Polenta Stack Recipe, I would be so grateful if you would rate it. Let me know what you think in the comments below. I just love hearing from you, and your reviews and comments really help others that visit This Mess is Ours!
PrintPeppered Polenta Stack (Gluten + Dairy Free)
Don’t forget to rate the recipe, and let me know what you think about this Peppered Polenta Stack in the comments below. I just love hearing from you. Your reviews/comments really help other people that visit This Mess is Ours!
Ingredients
- Nonstick cooking spray
- 1.5 cups Polenta
- 3 cups water
- ½ red bell pepper, seeded and minced
- 3 Tbs. chopped cilantro
- 1 Tbs. olive oil
- 2 tsp. kosher salt
- 1 tsp. smoked paprika
- Fresh cracked pepper, to taste
- Olive oil for brushing. (I use lime infused olive oil)
Instructions
- Spray a casserole dish or half sheet pan with nonstick cooking spray and set aside. (I also line my pan with parchment for easy cleanup)
- Over high heat, bring water to a boil in a medium sized saucepan.
- Once the water reaches the boiling point reduce heat to medium and whisk in the polenta. Whisk constantly until mixture begins to thicken about 2-3 minutes.
- Add your bell pepper, cilantro, kosher salt, olive oil, cracked pepper and whisk until fully cooked through and very thick about 3-5 more minutes.
- Pour polenta mixture into the prepared pan and smooth the top with the back of your spoon or spatula so that it is completely even. I like my polenta cakes between ½ -¾ inch so that they will hold up on the grill.
- Allow the polenta to cool for at least 30 minutes or refrigerate overnight.
- Cut polenta into circles using a biscuit cutter, brush both sides with remaining olive oil and lightly sprinkle with paprika.
- Preheat a grill pan until it is very hot and add the polenta cooking about 3-4 minutes per side until you can see nice grill marks.
- From here you can top these little beauties any way you want. Tonight we topped with Roasted Poblano + Cilantro Cashew Cream, Smokey Black Beans and Cilantro + Roasted Sunflower Seed Pesto that was left from our Fiery Pesto Pizza as well as pico de gallo and fresh avocado.
Notes
Makes 8 large polenta rounds and will serve 4 people.
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What are the health benefits of polenta?
Polenta is a gluten free, low fat, low calorie alternative to other fattier cooked grains. Made with corn, polenta is full of antioxidants that help reduce the risk of many age-related illnesses, such as eye disease, heart disease, and diabetes.
Click here for more information about the health benefits of polenta.
SprinklesandAllergies says
Beuatifully gluten free! Love that it's also soy free =)
Beard + Bonnet says
Thank you so much!!