Polenta Triangles with Roasted Red Peppers

Polenta with roasted red peppers makes for a delightful, and allergy-friendly and gluten-free appetizer.

Fun to make and better to eat! Makes a great, eye-catching plate alongside our Wild Mushroom and Chive Risotto Cakes.

Makes: 14-16 servings
Free of: gluten and all top allergens (dairy in optional cheese)

Photo: Chris Gonzaga


Ingredients for Polenta Triangles with Roasted Red Peppers

  • 4 cups (1 litre) vegetable stock, halved into two 2-cup portions [Look for allergen-free, GF brands]
  • 1 tsp (5 mL) salt
  • 1 cup (250 mL) cornmeal
  • 1 /2 cup (125 mL) dairy-free grated parmesan [optional], plus extra for garnish
  • Vegetable oil for oiling dish
  • 2 tbsp (30 mL) olive oil
  • 2 large red peppers
  • 1/4 cup (60 mL) basil leaves, sliced

Recipe Tips

Brands for grated dairy-free parmesan include: Trader Joes', Follow Your Heart and Earth Island.

Instructions for Polenta Triangles with Roasted Red Peppers

  1. Bring 2 cups of stock and salt to a boil, over medium heat.
  2. In a medium bowl, combine cornmeal and other 2 cups stock. Add mixture to the boiling stock, reducing heat to medium. Cook, stirring often, 15-18 minutes until polenta is cooked. In the last few minutes, mix in the grated dairy-free parmesan (if using; see Recipe Tips for brands).
  3. Brush an 8 x 11-inch Pyrex baking dish with vegetable oil. Spread polenta into dish, cover with plastic wrap and cool at least one hour. (Mix keeps in fridge up to one day.)
  4. Pre-heat oven to 350 degrees F. Coat whole peppers with olive oil, place on baking sheet and roast 20-25 minutes. Remove from oven to cool, then remove skin and seeds. Slice thinly.
  5. Mix pepper slices and basil. Set aside.
  6. Cut polenta into triangles, roughly 2½-inches long. Brush with olive oil, and grill for 1-2 minutes on both sides. (Use a grill or griddle pan.)
  7. Top each grilled triangle with 1 tbsp of pepper mixture, garnish with shaved parmesan (if using) and serve.

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