Back
Easy polenta with capsicum, tomato and crispy sage
Entertaining

Easy polenta with capsicum, tomato and crispy sage

Plate of polenta, capsicum and crispy sage on a white linen background

PHOTOGRAPH BY TODD EYRE

Serving a large puddle of polenta is a real crowd-pleaser! It’ll soak up any flavours you throw at it, like these softened peppers and crispy sage leaves. Serves 6-8.

Ingredients

2 tablespoons olive oil

12 sage leaves

3 capsicums, assorted colours, chopped roughly

2 cups small/cherry tomatoes, assorted colours

4 cups vegetable stock

50ml white wine

5cm sprig of rosemary

1 cup instant polenta

1⁄2 teaspoon black pepper

Juice from half a lemon

Extra good-quality olive oil for drizzling

Steps

1 In a large frypan, heat oil to medium- hot, drop sage leaves in, and fry until crispy. Remove and set aside. Add capsicums to pan and cook until softened – about 10-12 minutes. Add tomatoes and let them blister and warm through.

2 To cook the polenta, bring stock and wine to a simmer in a large pot. Throw in the rosemary. In a steady stream, pour in the polenta and stir until thick and creamy – about 10-15 minutes. I use a long-handled wooden spoon for this, as it spits – and if some lands on you, you’ll know all about it!

3 Stir in a decent grind of black pepper, and taste for seasoning – it’s unlikely to need more salt (as most stock is usually salty enough) but feel free to add some if you think it needs it.

4 Select a large plate or platter and pour the polenta onto it. Spoon on capsicums and tomatoes, and sprinkle sage leaves over top. Squeeze over lemon juice, add a lick of olive oil and serve immediately, with bread.

Nici's note

The wine in this recipe gives it a cheesy flavour. You could add 1-2 tablespoons of nutritional yeast instead, to give a similar flavour. Just stir it into the cooked polenta.

To continue reading our premium content, please subscribe, or log in if you have already subscribed.