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Agrodolce Stewed Peppers with Polenta
Italian peperonata is a stewy mix of silky sweet peppers, with allium(s), olive oil and sometimes tomatoes. How the dish is made and the ingredients that flavor it vary from region to region. This version features an agrodolce—or sweet and sour—taste profile that is typical of Sicilian cuisine. We’ve paired the stewed peppers with polenta to create a dish satisfying enough to be a light main. If you prefer, however, skip the polenta and serve the peperonata as an antipasto, with grilled or pan-seared meaty fish such as tuna, swordfish or salmon, or with grilled or roasted pork.
6
Servings
Tip
Don’t use regular polenta or quick polenta, as both have different absorption properties and cooking times than instant polenta. Even different brands of instant polenta may vary in thickness once cooked. It should be creamy and spoonable; if yours is too thick, after mixing in the cheese, stir in additional water to thin it to the desired consistency.
40 minutes
Ingredients
-
3
tablespoons extra-virgin olive oil, plus more to serve
-
¼
cup pine nuts
Directions
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01In a 12-inch skillet over medium, heat the oil until shimmering. Add the pine nuts and cook, stirring, until beginning to brown, about 1 minute. Using a slotted spoon, transfer the nuts to a small bowl; set aside. To the skillet, add the bell peppers, onion and ½ teaspoon each salt and pepper. Cook, stirring occasionally, until the vegetables begin to soften, 6 to 8 minutes. Stir in the raisins, capers, vinegar and ¾ cup water. Cover and cook, stirring occasionally, until the peppers are fully softened and most of the liquid has evaporated, 12 to 15 minutes.
Reviews
June 29, 2023
Good Vegetarian meal
Made this stew a few times now . It's very good. We like a vegetarian meal from time to time and works well with the soft polenta recipe . I rarely have pine nuts so I substitute with toasted Walnuts.
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