Recipe courtesy of Guy Fieri
Save Recipe Print
Total:
1 hr 15 min
Active:
50 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

Directions

To fire-roast the red peppers, place them over a high flame on a stove-top burner and roast, turning occasionally, until the skins turn black on all sides. Place the peppers in a medium bowl, cover with plastic wrap and allow to steam for 10 minutes. Peel away the blackened skins from the peppers. Cut away the stems and then seed, core and coarsely chop the peppers. Place them in a food processor and puree until smooth; reserve to the side.

In a heavy-bottom medium pot, bring 8 cups water, thesalt and the roasted red pepper puree to a boil. Add the stone-ground cornmeal in a gentle stream, whisking or stirring vigorously in the same direction as you pour it in. Reduce the heat to medium-low and simmer, stirring continuously for 2 to 3 minutes. Cook the polenta for 35 to 40 minutes, stirring every few minutes and scraping the bottom of the pan to prevent it from sticking. When the polenta is thick, glossy and pulling away from the side of the pan, add the Pecorino Romano and butter, stirring quickly to incorporate. Pour the polenta into a medium serving dish and serve immediately.

Get the Recipe

Buffalo Chicken Crescent Ring

Buffalo chicken dip finds a cozy home in crescent dough.

IDEAS YOU'LL LOVE

Roasted Red Peppers

Recipe courtesy of Ina Garten

Quick and Easy Roasted Red Pepper Pasta

Recipe courtesy of Ree Drummond

Spinach and Artichoke-Stuffed Chicken Breast with Roasted Red Bell Pepper Sauce

Recipe courtesy of Food Network Kitchen

Red Wine Pot Roast

Recipe courtesy of Ree Drummond

Stuffed Poblano Peppers

Recipe courtesy of Alex Guarnaschelli

Fettuccine with Creamy Red Pepper-Feta Sauce

Recipe courtesy of Ellie Krieger

Spaghetti with Garlic, Olive Oil and Red Pepper Flakes

Recipe courtesy of Giada De Laurentiis

Basic Polenta

Recipe courtesy of Giada De Laurentiis

Sunday Rib Roast

Recipe courtesy of Ina Garten

Browse Reviews By Keyword

          Latest Stories