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Discover the delightful fusion of flavors in our Velvety Roasted Red Pepper Polenta Bowls—a perfect dish for cozy dinners or meal prep. This recipe combines creamy polenta with roasted red peppers, creating a satisfying and nourishing meal that's both vegetarian and easily adaptable for vegan diets. With a preparation time of just 15 minutes and a total cook time of 1 hour, this dish serves four and is packed with vibrant colors and flavors that will brighten up your table. As we delve into the details of this delicious recipe, you’ll see how easy it is to prepare a feast that delights the senses while offering a nutritious touch that is essential for any balanced diet.

Creamy Roasted Red Pepper Polenta Bowls

Elevate your mealtime with our Velvety Roasted Red Pepper Polenta Bowls, a delightful blend of creamy polenta and sweet, smoky roasted peppers. This quick and easy recipe, taking just 1 hour from prep to plate, is perfect for cozy dinners or meal prep. Packed with nutrients, this vegetarian dish is also easily adaptable for vegan diets. Enjoy a colorful, comforting bowl that's as healthy as it is delicious, perfect for any occasion.
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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 (or 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 (like basil or parsley), for garnish

Instructions
 

Roast the Peppers:

    Preheat your oven to 400°F (200°C). Place the red bell peppers on a baking sheet and drizzle with olive oil. Roast for about 25-30 minutes, turning occasionally, until the skins are charred and blistered. Once done, remove from the oven and transfer to a bowl, covering with plastic wrap to steam for 10 minutes. This will make peeling easier.

      Prepare the Polenta:

        In a saucepan, bring the vegetable broth to a boil. Slowly whisk in the polenta, reducing the heat to low. Cook the polenta for about 20-25 minutes, stirring frequently until it thickens to a creamy consistency. Stir in the garlic powder, nutritional yeast (if using), and salt and pepper to taste.

          Blend the Roasted Peppers:

            Once the roasted peppers have cooled enough, peel off the skins, remove the seeds, and chop them roughly. In a blender or food processor, combine the roasted peppers and heavy cream. Blend until smooth and creamy.

              Combine Flavors:

                Stir the roasted red pepper mixture into the cooked polenta. Adjust the seasoning with additional salt and pepper if needed, and heat over low if necessary.

                  Assemble the Bowls:

                    In serving bowls, pile a generous scoop of the creamy polenta mixture. Top with fresh spinach or kale, allowing it to slightly wilt from the heat. Add any additional toppings like grated cheese and fresh herbs to enhance the presentation and flavor.

                      Serve and Enjoy:

                        Serve the polenta bowls warm as a comforting meal. This dish pairs beautifully with a side salad or crusty bread.

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