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Sweet Red Pepper & Black Olive Polenta*

Serves 2

2 C water
1 C chicken stock
Large pinch salt
1/2 C polenta (or yellow cornmeal)
1/2 tsp white pepper
1/4 C grated Gruyère cheese
1/3 C finely diced sweet red pepper
1/4 C finely diced Calamata olives

Bring water and chicken stock to a rapid boil in a heavy saucepan. Add salt; slowly sprinkle in polenta, stirring constantly and briskly with a wooden spoon to prevent lumping. Cook over medium heat, stirring constantly, until the polenta is very thick, about 20 minutes. Add white pepper and Gruyère; mix well.

Gently fold in sweet red pepper and olives. Serve immediately.

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