John Myers
Ingredients for 4 servings:
- 200 g corn semolina
- 1 liter of water
- 4 tbsp oil
- 3 tsp salt
- 2 onions
- 1 ½ tsp black pepper
- 1 ½ tsp sugar
- Fresh parsley for garnishing
- 2 bell peppers
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes
Combine cornmeal, 2 teaspoons of salt, and 2 tablespoons of oil in a saucepan. Add the water and bring to a gentle boil over medium heat, stirring occasionally. When the polenta starts to bubble, reduce the heat to low and stir constantly to prevent the cornmeal from clumping and sticking to the bottom of the pan. Stir until the desired consistency is reached (about 10-20 minutes). The consistency should be thick, not runny or creamy. Meanwhile, heat 2 tablespoons of oil in a large skillet. Add the sliced onion and bell pepper and cook over medium heat for about 5-10 minutes, until the vegetables are tender. Add salt, pepper, and sugar and cook for another 5 minutes. To serve, spoon the caramelized vegetables over the polenta and sprinkle with parsley, if desired.
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