Tex-Mex Polenta Rounds with Chunky Guacamole
The recipe Tex-Mex Polenta Rounds with Chunky Guacamole can be made in approximately 45 minutes.
Polenta Shapes with Roasted Red Bell Pepper Sauce
Ingredients
- 4 cups chicken or vegetable stock
- 2 cups polenta
- 2/3 cup freshly grated Parmigiano-Reggiano
- 3 tablespoons chopped fresh thyme leaves, stems discarded
- 2 tablespoons olive oil
- 4 red bell peppers
- 1 poblano chili, or 1 jalepeno chili
- 2 tablespoons butter or olive oil
- 3 shallots
- 1 1/2 cups chicken or vegetable stock
- 2 tablespoons chopped fresh thyme leaves, stems discarded
- 2 tablespoons freshly squeezed lemon juice
- Salt and pepper
- 1/2 cup heavy cream
Instructions
Polenta Shapes with Roasted Red Bell Pepper Sauce serves 4 original recipe by Food Network.
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