Pepper Polenta
I found the original version of this recipe on cook.com (http://www.food.com/recipe/savory-crispy-polenta-368899) and modified it to fit my restrictive IBS-inspired diet. If your digestive system can handle it, the original version sounds excellent - lots of onions and cheese and other good stuff that I can't eat anymore - but this FODMAP-friendly version is very good, and tastes even better with a little tomato sauce. :)
- 3 cups red bell peppers, chopped
- 1 roasted red pepper, chopped
- 2 tbsp julienned cut sundried tomatoes in oil
- 2 cups water
- 1 cup coarse cornmeal
- 1/4 cup shredded Peccorino Romano cheese
- 1-2 tbsp olive oil
- Black pepper to taste
- Red pepper flakes to taste
Preheat oven to 400 degrees F. Grease baking dish (8"x8" or equivalent).
Heat oil, and add vegetables. sauté on low heat until peppers are tender
Place water in saucepan. Stir in cornmeal and bring mixture to a boil, stirring constantly. Lower heat and continue stirring until cornmeal mixture is thickened.
Remove from heat and stir in vegetables and cheese; season with black pepper and red pepper flakes. Mix well and pour into the prepared baking dish. Bake 40-45 minutes, until browned.
Heat oil, and add vegetables. sauté on low heat until peppers are tender
Place water in saucepan. Stir in cornmeal and bring mixture to a boil, stirring constantly. Lower heat and continue stirring until cornmeal mixture is thickened.
Remove from heat and stir in vegetables and cheese; season with black pepper and red pepper flakes. Mix well and pour into the prepared baking dish. Bake 40-45 minutes, until browned.