Baked Polenta with Roasted Red Peppers and Artichoke Hearts

Baked Polenta


  • 3 c stock or water
  • 1 c cornmeal (polenta)
  • 1-2 TBSP olive oil
  • 1/4 tsp sea salt and dash black pepper to taste
  • 1/3 c artichoke hearts, chopped
  • 1/3 c roasted red pepper, diced *
  • 1/2 tsp chipotle pepper puree
  • 50 grams (about 1/2 c) grated cheese- I like asiago best- parmesan or white cheddar also good)

Preheat the oven to 200°C (400°F).


1. Put stock/ water in a large saucepan and bring to the boil.
2. Add the salt and black pepper.
3. Gradually pour in the cornmeal, constantly stirring with a wooden spoon, into the water in a steady stream.
4. Reduce the heat to low, and cook for about another 10 minutes, stirring regularly.
(polenta is thick and sticky and needs to be stirred regularly so it doesn’t stick/burn on the base of the pan).
5. Mix in the artichoke hearts and red peppers.
6. Taste, and add more seasoning if necessary.
7. can do one of 2 variations:

Option 1) Baked Homestyle (as was served at Hollyhock for 70)

-Pour into olive oil greased ramekins or a big casserole/gratin dish and cover with aluminum foil.
-Bake for 30 minutes, or until golden.


Option 2) Crispy Triangles (my favourite when not such a big group)

Lightly grease a 30 x 20 cm (12 x 8 inch) baking sheet with some olive oil.
Pour the cooked polenta onto the sheet and spread evenly.
Leave to cool and firm in the baking dish (can put this in the fridge to hasten this process)
Cut the polenta into 10 cm (4 inch) squares and then across into triangles.
Lightly grease another baking sheet with olive oil and place the polenta squares in a single layer

Preheat the oven to 200°C (400°F). Bake for 30 minutes, or until golden. (Serves 4-6)

* can roast a red pepper over a flame on gas stove/grill or in broiler, pop in a brown paper bag to loosen charred skin, and peel once cool enough, de-seed and chop!

Simple Roasted Tomato Sauce


  • 2 lbs. tomatoes, (about 10-14 depending on type/size, I used romas)
  • 1 large onion, chopped
  • 4 cloves garlic
  • 2 tsp. olive oil
  • 1 Tbsp. chopped fresh oregano (or 1 tsp dry)
  • 1 Tbsp. chopped fresh basil (or 1 tsp dry)
  • 1 tsp. salt
  • 1 tsp. pepper
  • 2 T red wine or sherry
  • Or splash or red wine vinegar


Preheat oven to 425 degrees F.
On large greased baking sheet, lay out tomatoes, place in oven.
Roast 45 to 65 minutes (*depends on type/size), or until tomatoes are tender, lightly browned / bits of skin about to blacken.
In the meantime saute onions and garlic in saucepan, chop herbs.
Once tomatoes roasted, peel off any blackened bits of skin.
Roughly chop half, and blend the other half in the blender.
Add to onions/garlic in saucepan, along oregano, basil, salt and pepper.
Simmer 15 mins
Add red wine/sherry or a slash of red wine vinegar towards the end to bring out the flavours
(Will make about 2 cups)

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