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Peppered Polenta Stack (Gluten + Dairy Free)

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Ingredients

Scale
  • Nonstick cooking spray
  • 1.5 cups Polenta
  • 3 cups water
  • 1/2 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

  1. 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)
  2. Over high heat, bring water to a boil in a medium sized saucepan.
  3. 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.
  4. 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.
  5. 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 1/2 -3/4 inch so that they will hold up on the grill.
  6. Allow the polenta to cool for at least 30 minutes or refrigerate overnight.
  7. Cut polenta into circles using a biscuit cutter, brush both sides with remaining olive oil and lightly sprinkle with paprika.
  8. 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.
  9. 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.

Find it online: https://thismessisours.com/peppered-polenta-stack-gluten-dairy-free/

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