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In the world of comfort foods, few dishes can rival the warm, creamy embrace of polenta. This Italian staple, made from ground cornmeal, serves as an incredibly versatile base for a variety of toppings and flavors. When paired with the rich, smoky sweetness of roasted red peppers, polenta transforms into a dish that's not only satisfying but also visually appealing and packed with flavors. The Velvety Roasted Red Pepper Polenta Bowls are a delightful fusion of textures and tastes that can easily become a staple in your weekly meal rotation.

Creamy Roasted Red Pepper Polenta Bowls

Discover the ultimate comfort food with Velvety Roasted Red Pepper Polenta Bowls. This creamy Italian dish blends rich polenta with the smoky sweetness of roasted red peppers, creating a delightful fusion of flavors and textures. Perfect for any meal, these bowls can be customized with a variety of toppings to suit vegetarian, vegan, or gluten-free diets. Indulge in this comforting recipe that promises to nourish both body and soul while making mealtime a creative adventure.
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Ingredients
  

1 cup polenta (coarse cornmeal)

4 cups vegetable broth

2 medium red bell peppers, roasted and peeled

1/2 cup heavy cream (substitute with coconut cream for a vegan option)

2 tablespoons olive oil

1/4 cup nutritional yeast (optional, for a cheesy flavor)

1 teaspoon garlic powder

Salt and pepper, to taste

Fresh spinach or kale, for serving

Grated Parmesan cheese or vegan cheese (optional, for garnish)

Fresh herbs (such as basil or parsley), for garnish

Instructions
 

Roast the Peppers:

    Preheat your oven to 400°F (200°C). Arrange the red bell peppers on a baking sheet and drizzle with olive oil, ensuring they are well coated. Roast for 25-30 minutes, turning the peppers every 10 minutes until their skins are charred and blistered. Once roasted, transfer the peppers to a bowl and cover with plastic wrap for about 10 minutes. This steaming process will facilitate easier peeling.

      Prepare the Polenta:

        In a medium saucepan, bring the vegetable broth to a rolling boil. Gradually whisk in the polenta while reducing the heat to low. Cook the polenta for 20-25 minutes, stirring frequently. The polenta is ready when it reaches a thick and creamy texture. Stir in the garlic powder, nutritional yeast (if using), and season with salt and pepper to taste.

          Blend the Roasted Peppers:

            After the roasted peppers have cooled enough to handle, peel off their skins and remove the seeds. Roughly chop the peppers and transfer them to a blender or food processor. Add the heavy cream and blend until the mixture is exceptionally smooth and creamy.

              Combine Flavors:

                Gently stir the roasted red pepper mixture into the warm polenta. Taste and adjust the seasoning with extra salt and pepper if necessary. If the mixture needs warming, heat it over low while stirring.

                  Assemble the Bowls:

                    For serving, spoon a generous portion of the creamy polenta into each bowl. Top with fresh spinach or kale, allowing the warmth of the polenta to slightly wilt the greens. Finish with optional toppings like grated cheese and a sprinkle of fresh herbs to enhance both flavor and presentation.

                      Serve and Enjoy:

                        Serve the polenta bowls warm as a wholesome and comforting meal. This delicious dish pairs perfectly with a side salad or a slice of crusty bread for a complete experience.

                          Prep Time, Total Time, Servings: 15 minutes | 1 hour | 4 servings