Black Pepper Polenta with Bell Pepper Sauce and Shiitake Mushrooms Recipe

Black Pepper Polenta with Bell Pepper Sauce and Shiitake Mushrooms Recipes

Ingredients :

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)

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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