Polenta with Chevre and Red Pepper Puree (Recipe)

It`s been a long time since we`ve posted a recipe – especially one focussed on an economical meal.  A good friend (the lovely Jesse) recently pointed our that she`d love to see a return of our Cheap Tuesday Gourmet series. Back then we shared about 25 recipe ideas that were considerably less than $5 a portion and had an emphasis on flavor as well as often showing that season and local could be fused into the same theme.  The series also often included some of our preserving efforts as ingredients.

Life is a little busy these days to commit to a weekly posting like that but we thought we’d share the odd idea and recipe from our kitchen that’s in the same spirit.  Today’s recipe can be followed loosely if you don’t have all of the ingredients – the cost was about $2 a plate:

Thick slices of polenta are seared in an oven, rested on a bed of red pepper puree, topped with goat cheese which is dusted with beet powder and thinly sliced leeks:

Polenta with Chevre and Red Pepper Puree (Recipe) Polenta Peppers (Bell) Cornmeal Cooking Recipes Chevre Bell PepperHere’s the details:

  1. Make polenta (you could buy it but it really is so easy).
  2. Make red pepper puree
  3. Cut thick slices of polenta (mine were more than 1-inch wide).  Seer on two sides in a hot frying pan (we used a cast iron one for about 5 minutes a side).  After flipping the polenta once, place goat cheese on seared side while waiting for second side to crisp.
  4. Gently warm your pepper puree.  Once warm, create a small pool of it in the center of your plate.
  5. Rest the polenta on the pool, dust with beet powder.  Drop the powder from very high to get an even distribution.
  6. Shave pieces of leeks (we use the mandoline for this purpose)

In the future, I`d consider baking the polenta with goat cheese for a few minutes after searing both sides (I`d just throw the frying pan into the oven) to help smooth the goat cheese a bit further.  The taste was pure awesome and, other than the pepper, very seasonal.

I went a little heavy with the leeks below because I love them so:

Polenta with Chevre and Red Pepper Puree (Recipe) Polenta Peppers (Bell) Cornmeal Cooking Recipes Chevre Bell Pepper

Comments

  1. You just solved my “What’s for dinner tonight?” problem! Thanks!

    • more than welcome to be of service :) how was it?

      • I had a jar of our roasted red pepper spread that was open and used that instead of the puree, no leeks-substituted chives from the pot in the window, crumbled some sage leaves into the polenta. I just can’t leave well enough alone! Served it with a salad. It was great! So good in fact, that Michael and I paper-rock-scissored for the leftovers for lunch. He won. Sad ‘Becca.

  2. Hey all, had the wrong link for the puree – have fixed that…appologies :)

Trackbacks

  1. [...] recipes.  Polenta has become an absolute staple (with several variations of the meal we had with red pepper puree and chevre). I’m also learning better ways to cook it (I’ll share the merits of cooking polenta [...]

  2. [...] It`s been a long time since we`ve posted a recipe – especially one focussed on an economical meal.  A good friend (the lovely Jesse) recently pointed our that she`d love to see a return of our Cheap Tuesday Gourmet series. Back then we shared about 25 recipe ideas that were considerably less than $5 a portion and had an emphasis on flavor as well as often showing that season and local could be fused into the same theme.  The series also often inc … Read More [...]

  3. [...] I am obsessed with polenta and have learned a lot about making it since I originally shared our recipe and one of the meals I cook with it (polenta, chevre and roasted peppers). [...]

Leave a Reply