What I love when I travel with my mother, besides her company is that she always has at least two if not more cooking magazines. This time too she didn’t miss out on them. During our return after a humongous chicken mayo sandwich we both made ourselves comfortable in our train seat and began flipping through those pages filled with recipes. Every little while one of us would go:
“Uh, nice. Look at this.”
“I’ve gotta try this one.”
“This looks nice, we could make a spicy version of this one.”
Well, you got the idea. One of the recipes that received a comment was in the magazine Cuisine Actuelle (I think that’s the name) which contained today’s recipe. A few days later, it was on my dining table. The original recipe called for olives but I wanted to make it different so I used bell peppers instead and also, instead of mozzarella I used burrata. The rest of the recipe I kept it the same and the result was a really tasty.
Polenta Gratin with Bell Peppers
Recipe for 4
Prep time: 10 min
Cook time: 25 min
3 red bell peppers
2 tomatoes or 10 cherry tomatoes
1 garlic clove
3 tbsp olive oil
½ dl white wine
1 garlic clove
200 g fine grain polenta
Stock about 9,5 dl (or check package instructions)
100 g grated Parmesan
1,5 dl crème fraiche
Butter to grease
Salt and pepper
Heat oven at 210°C.
Grease with butter four individual gratin dishes (mine measure 15.5 cm diameter) or use one large one.
Cut the bell peppers into thin strips about 4 cm long. Dice the tomatoes or quarter the cherry tomatoes. Crush the garlic with a garlic crusher.
In a pan heat 1 tbsp olive oil and add the bell peppers to soften for 4-5 min on a medium fire. Now add the garlic and after a couple of minutes add the tomatoes, season with paprika, salt and pepper and cook for another 4-5 min. Pour in the white wine and let it cook off. Once done set aside.
Bring the stock to a boil with the rest of the olive oil. Sprinkle in the polenta and cook while stirring for a couple of minutes. Once the mass has become more solid and detaches itself from the edges add 2/3 of the Parmesan, the crème fraiche and pepper. Stir well.
Pour half of the polenta in the gratin dish(es), scatter half of the bell peppers and tomatoes, add the rest of the polenta then the rest of the vegetables with the rest of the Parmesan. Cut the burrata into slices and evenly distribute it on top of the rest. Place in the oven for 15 minutes, remove from heat and leave to rest for a few minutes before serving.