Why recepie famous for?
Polenta taragna is a Northern Italian porridge of cornmeal and buckwheat meal. Other parts of Italy utilize chestnut flour, chickpea flour, or even coarsely ground rice. However, cornmeal polenta is the most common preparation and, particularly in the United States, when you hear the term 'polenta,' it is usually referring to the cornmeal version.
Ingredients
1 C polentasummer peppers (I used a variety of colors)
1 to 2 T olive oil
1/2 C grated parmigiano-reggiano cheese
1-1/2 C fresh tomato sauce
1/4 C red wine
1 T minced garlic
1 T fresh parsley, minced
1 T fresh basil, minced + more for garnish
freshly ground salt
freshly ground pepper
Instructions
In a small saucepan, heat a splash of olive oil. Cook the garlic until softened and beginning to turn a darker shade of brown. Do not let it burn! Pour in the tomato sauce and wine. Bring to a simmer. Sir in parsley and basil. Hold at a simmer, stirring occasionally, while the polenta cooks. Season to taste with salt and pepper, if needed.
Cook 1 C polenta according to package directions with water or broth, whatever you prefer. Stir in the cheese and set aside.
For the Peppers
Roasting peppers is a cinch! Preheat oven to 400 degrees F. Roll your washed and dried peppers in a splash or two of olive oil. Lay them on a silicone or parchment-lined baking sheet. Roast for 10 to 15 minutes until the skin begins to char.
Flip them over and roast for another 10 to 15 minutes. Your peppers should begin to look deflated and softened. Let them cool until you can handle them without burning yourself.
To Assemble
Spoon your tomato sauce into the bottom of a rimmed baking dish. Preheat oven to 450 degrees F.
Slice each pepper lengthwise so you can open up the pepper to create a boat. Spoon the polenta filling into the peppers carefully so that you don't rip the pepper. Lay the stuffed peppers in the sauce.
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