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A classic
appetizer in Greek and other Mediterranean
countries is peppers, onions, and garlic cooked in
lots of olive oil, and spread over crusty, thick
toast. I added cubes of polenta to transform it
into a main dish. Beware - this is for folks who
love olive oil!
Preparation
(Serves 2 as a main course, 4-6 as an
appetizer)
2 large bell
peppers or 6-8 small sweet peppers (yellow, orange,
or red are prettiest)
1 poblano or Anaheim chile
1 small red onion
1/2 tube of prepared polenta
1 bulb garlic
1 roma tomato
1 dozen kalamata olives
1/2 tsp dried or fresh thyme
1/4 cup olive oil (or more)
high-quality
rustic or artisan bread (we used a local rosemary
bread)
Slice the
peppers, tomato, and onion into thin strips.
Separate the garlic into cloves and peel. Slice
each clove in half lengthwise, or into several
slices for large cloves. Slice olives in half
lengthwise. Cut the polenta into 1/2-inch
chunks.
Put a large
frying pan over medium-high heat. Pour in enough
oil to generously coat the bottom of the pan. Add
onion and polenta, and fry until they just begin to
brown a little. Reduce heat to medium and add the
garlic and peppers. Simmer in oil until the peppers
soften. Add tomato, thyme, and olives, reduce heat
to medium low, and pour on remaining olive oil.
Simmer, covered, until tomatoes are
soft.
To serve as
an appetizer, slice the bread thickly and toast
until golden. Slather the pepper mixture over the
bread and enjoy. As a main course, spoon the
mixture onto plates and serve with lightly toasted,
thin slices of bread.
Notes
Other herbs
can work nicely, too (oregano, rosemary, and sage
come to mind). You can also try a different mix of
sweet and hot peppers, to suit your own taste.
Ingredient
Corner
Polenta is
cooked cornmeal. You can make your own, but for
this recipe it is easier (and better) to use the
prepackaged kind, sold in 18-oz tubes, as it is
nice and firm and easy to cut into chunks.
Different flavors are available. I used a basil and
garlic flavor.
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