John Myers
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Bell Pepper Polenta with Ginger Carrots and Mushrooms
The perfect bell pepper polenta with ginger carrots and mushrooms recipe with a picture and simple step-by-step instructions.
Red pepper polenta
- 2 Red peppers, finely diced
- 1 tbsp Peanut oil
- 250 g Corn polenta
- 1 l Water
Ginger carrots
- 1 kg Roughly diced carrots
- 4 cm Fresh ginger, chopped
- 1 tbsp Cane sugar
- 1 tbsp Peanut oil
Mushrooms
- 500 g Mushrooms brown
- 1 Solo garlic, chopped
- 2 tbsp Peanut oil
- Chopped parsley
Bell pepper polenta:
- Heat 1tbsp oil in the pan and fry the pepper cubes in it. Put aside.
- Bring the water to a boil in a saucepan, stir in the polenta, simmer for about 2 minutes, then let it steep for another 5 minutes. Stir in the diced paprika and put everything in a flat baking dish. Let cool, turn out, cut into squares, then triangles.
- Heat a little oil in a pan and fry the polenta corner until golden brown on both sides.
Ginger carrots
- Cook the carrots in the vegetable stock. Heat the peanut oil in a pan, add the carrots, sprinkle with sugar, add chopped ginger and caramelize everything.
Mushrooms
- Depending on the size, either cut the mushrooms into slices. Heat the oil in a pan, add the garlic and mushrooms, fry, sprinkle with parsley and mix.
to dish out
- Now arrange everything on a plate
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