This delicious, hearty polenta dish is a bit of work but well worth the effort. It took me an hour and 15 minutes to make it including roasting the garlic and peppers in the oven. The polenta triangles are served over a roasted garlic and red pepper sauce that is a snap to make in a blender or food processor. Impress you friends!
Quinoa is a high protein, quick cooking whole-grain from South America. Corn grits are made from coarsely ground dried corn. If you don't have grits you can use fine or medium corn meal. Grits are heartier than cornmeal as they contain the hull and germ of whole grain corn. The toasted sunflower seeds and thyme add depth of flavour.
½ tsp Salt, sea - 2.5 ml
2 Tbsp Olive oil, extra virgin, cold pressed - 30 ml
½ cup Quinoa, dry - 125 ml
½ cup corn meal (polenta) - 125 ml
4 tsp Olive oil, extra virgin, cold pressed - 20 ml
2 each Garlic, heads
¼ cup Olive oil, extra virgin, cold pressed - 60 ml
1 Tbsp Red wine vinegar - 15 ml
¼ tsp Black pepper, freshly ground - 1.25 ml
¼ tsp Red pepper flakes, hot (to taste) - 1.25 ml
2. You can use jar or your own roasted peppers. I am out of the ones I froze from last summer so I used fresh. I used one green pepper as I didn't have two red. The sauce wasn't as vivid a red colour as it would have been. I am a big believer in using what you have on hand.
I cut the peppers in half and discarded seeds and stem end. Use your hands to rub with olive oil and place in oven with the garlic to roast.
Below the garlic is baked. Take it out of the dish to make it cool faster.
I cut the roasted peppers into smaller pieces to get them to cool more quickly too. The sauce is getting pureed so I didn't remove the skins. Simpler, adds fibre.
3. Put the garlic and the peppers in the blender.
Serve with the polenta triangles (recipe above).