Pan-softened sweet peppers meet crisp polenta slices for a simple summer supper.
Times are estimates; follow the doneness cues in the method. Quantities refer to harvested food, never planting seeds.
Ingredients
- 400 g Jimmy Nardello peppers, stemmed and sliced
- 500 g prepared firm polenta, sliced
- 3 tbsp olive oil, divided
- 1 garlic clove, sliced
- 1 tbsp red wine vinegar
- 30 g Parmesan, shaved
- 1/4 tsp salt
Method
- In a wide skillet, cook peppers with 1 tbsp oil and salt over medium heat for 15 minutes until soft.
- Add garlic for 1 minute, then vinegar. Transfer peppers to a bowl.
- Heat remaining oil. Fry polenta 4 minutes per side until crisp; top with peppers and Parmesan.
Storage
Cool cooked food promptly in shallow containers and refrigerate within 2 hours at 4°C or colder. Use within 2–3 days, or freeze promptly where texture allows. Refrigerate raw prepared salads and dairy sauces promptly; dress salads just before serving. Reheat cooked leftovers to 74°C.
Grow the main ingredient
Start with the named variety in the Casa Verde seed shop. Growing time, harvest size and flavour depend on your conditions; this recipe uses the harvested crop.
Shop seeds: Jimmy Nardello Italian Mild Pepper
What to cook next
- Biquinho Whipped Feta with Lemon and Parsley
- Zebrange Mango Salsa for Black Bean Tacos
- Roasted Habanada and White Bean Dip
Original recipe developed with AI assistance; not yet kitchen-tested. The image is an AI-generated serving illustration.
