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3 red bell peppers
vegetable oil spray
1 small onion, diced
2 small garlic cloves, chopped
3 large tomatoes, peeled, seeded and
chopped
pinch of chopped thyme
5 fresh basil leaves
1 tsp honey
freshly ground black pepper
8-10 medium shiitake mushrooms
3.5 cups vegetable consommé
1 cup coarse cornmeal
1/3 cup grated nonfat Parmesan
1/2 tsp coarsely ground black pepper
4 pinches of fresh chervil (keep whole for
garnishing) |
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Method :
Preheat the broiler. Coat the peppers very
lightly with the vegetable oil spray. Place under the broiler and roast,
turning frequently, until the skin is blackened on all sides. When the
peppers are completely charred, cool them until they can be handled
comfortably and peel off the skin. Remove the stems, core and seeds.
Chop the peppers and set them aside. Lightly spray
the bottom of a saucepan with the vegetable oil. Add the diced onion and
simmer over medium heat, stirring until translucent, about 90 seconds.
Add the garlic, tomatoes, bell peppers, thyme, basil, honey, and freshly
ground pepper.
Cook over low
heat for 15-20 minutes, until the bell peppers and tomato mixture start
to thicken; if the mixture seems to be reducing too fast, add 1-2 tbsp
of water. Transfer to a blender or food processor and puree until
completely smooth. Transfer to a small saucepan and keep warm. Remove and
discard the stems of the shiitake mushrooms. Mince the mushrooms.
Lightly spray a nonstick frying pan with the vegetable oil and set over
medium heat. Sauté the mushrooms, add freshly ground pepper, and keep
warm.
Bring the
vegetable consommé to a boil in a heavy saucepan. Pour in the cornmeal
in a thin stream while whisking constantly until it begins to thicken,
about 20 minutes. Stir in the Parmesan and the coarsely ground black
pepper. Divide the polenta among 4 warmed soup plates. Spoon the red
pepper sauce gently all around the polenta. Top the polenta with the
sautéed shiitake mushrooms and sprinkle with chervil.
Serves 4
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