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Milk Street Recipe

Agrodolce Stewed Peppers with Polenta

40 minutes

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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

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