Agrodolce Stewed Peppers w/ Polenta

Updated at: Tue, 15 Aug 2023 20:59:48 GMT

Step 1

In a 12-inch skillet over medium, heat the oil until shimmering. Add the pine nuts and cook, stirring, until beginning to brown, about 1 minute. Using a slotted spoon, transfer the nuts to a small bowl; set aside. To the skillet, add the bell peppers, onion and ½ teaspoon each salt and pepper. Cook, stirring occasionally, until the vegetables begin to soften, 6 to 8 minutes. Stir in the raisins, capers, vinegar and ¾ cup water. Cover and cook, stirring occasionally, until the peppers are fully softened and most of the liquid has evaporated, 12 to 15 minutes.

Step 2

Meanwhile, in a large saucepan, bring 2 cups water and ½ teaspoon salt to a boil. While whisking constantly, gradually add the polenta. Return to a boil, stirring occasionally, and cook, continuing to stir, until thickened, about 1 minute. Remove from the heat, cover and let stand for 2 to 3 minutes. Stir in the cheese and ½ teaspoon pepper, adding more water to thin, if needed. Taste and season with salt and pepper.

Step 3

When the pepper mixture is done, remove the skillet from the heat. Stir in the honey, then taste and season with salt and pepper. Stir the polenta to smooth it out and pour the polenta into a serving dish. Top with the stewed peppers and drizzle with additional oil. Scatter on the pine nuts and shaved cheese.

Step 4

Optional garnish: Chopped fresh mint OR fresh basil

Step 5

Don’t use regular polenta or quick polenta, as both have different absorption properties and cooking times than instant polenta. Even different brands of instant polenta may vary in thickness once cooked. It should be creamy and spoonable; if yours is too thick, after mixing in the cheese, stir in additional water to thin it to the desired consistency.

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