This dish is one of my favorites. Grilled peppers, olives, roasted pine nuts, fresh rosemary and parmesan polenta. The combination of flavors is just spot on. But don't take my word for it, try them out for yourself.
Grill the bell peppers in the oven at full power for about 20 minutes. Turn them a few times during the grilling so the skin blackens all the way around. Remove the bell peppers from the oven and put them in a plastic bag to cool off. This will make removing the skin a lot easier. Now make the polenta. Bring the water to boil and add 1 tsp. of salt. Then add the polenta and stir with a wooden spoon for a few minutes. Now add the butter and grated parmesan and mix well. Pour the polenta onto a large platter and flatten it to about 1 cm. Let the polenta cool. Peel the peppers and cut them into fine slices. Preserve as many of the juices as you can but remember to remove all the seeds. In a skillet over medium heat add a bit of olive and then add the rosemary and garlic. A beautiful smell will spread and before the garlic starts browning you add the grilled peppers, the olives and pepper juices. Mix well and remove from the heat and set aside. Roast the pine nuts in olive oil until golden. Take a circular pastry cutter and cut circles of polenta (or just make square with a knife). Grill the polenta pieces on a grill pan for a minute or so on each side. Put the polenta pieces on your serving dish and add the grilled pepper mix on top. Add pine nuts and sprinkle with sea salt flakes and serve right away.
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