Summer comfort food paired with seasonal sweet peppers
This post is going to be short and sweet like these peppers!
I really was not a huge fan of polenta until now. But warning: polenta can be light or heavy depending on how you prepare it. This version is on the lighter side (which in my opinion, is better :)).
Although the polenta is really good and creamy (despite using no cream!), the star of this dish is definitely the rainbow peppers. I picked these up at the grocery store and really had never seen mini bell peppers like them before. I’m so glad I bought them because they are the sweetest peppers I have ever tasted! When you roast them, they do not lose their flavor one bit. They fall apart in your mouth and are not chewy at all.
I never knew shrimp paired with polenta so well. Everything works – the textures taste, and even color! I mean, a dish has to of course taste good, but it doesn’t hurt if it’s also beautiful, too.
If you make this recipe, be sure to tag your creation with the hashtag #foodfinessa.
Summer Polenta with Chipotle Shrimp and Roasted Rainbow Peppers
Roasted Rainbow Peppers
- 3 cups mini rainbow peppers
- 2 tsp olive oil
Polenta
- 2 cups water
- 2 cups milk ((any type))
- 1 cup polenta
- 1 tsp salt
- 1 tsp ground black pepper
- fresh basil ((optional))
- fresh thyme ((optional))
Chipotle Shrimp
- ½ lb shrimp, shell removed
- 1 tbsp dried chipotle ((or chipotle spice))
- Preheat oven to 400 degrees F. Add peppers to baking sheet, and drizzle with olive oil. Roast in oven for 10-15 minutes or until peppers have blackened. Set aside.
- Boil water and milk in a large pot over medium heat. Once boiling, add polenta, and cook until polenta has soaked up all liquid and is fully cooked, about 10-15 minutes. Meanwhile, sprinkle chipotle on shrimp, and mix until shrimp is well coated. Grill on grill or grill pan until shrimp is fully cooked, about 2 minutes per side.
- Plate polenta and top with grilled shrimp, roasted peppers, and fresh basil or thyme. Enjoy!
