Tex-Mex Peperonata & Corny Polenta

Tex-Mex Peperonata
Serves- 4
Recipe By: Rachel Ray

Ingredients

• 2 Tbs. Extra Virgin Olive Oil (EVOO)
• 1 red onion, thinly sliced
• 2 jalepenos, seeded and thinly sliced
• 1 red bell pepper, seeded and thinly sliced
• 1 green bell pepper, seeded and thinly sliced
• 2 cloves garlic, minced
• salt and pepper
• 2 Tbs. tomato paste
• 1 cup beer or chicken stock
• handful fresh cilantro, chopped for garnish

Preparation

Heat the EVOO in a skillet over medium-high heat. Add the onions, the peppers, garlic, and the salt and pepper, to taste. Saute the onion mixture until crisp-tender, 5-6 minutes. Stir in the tomato paste, cook 2 minutes. Add the beer or stock and stir for 1-2 minutes more. Transfer to a serving bowl or platter, garnish with cilantro and serve.

Corny Polenta
Serves-4
Recipe By: Rachel Ray

Ingredients

• 2 ears fresh husked corn on the cob or 1 cup frozen kernels, defrosted
• 1 Tbs. EVOO
• 3-4 thin scallions, finely chopped
• 3 C. chicken stock
• 1 C. quick-cooking Polenta
• 2 Tbs. butter
• 2 Tbs. hot sauce
• Salt

Preparation

Scrape the corn from the cob by balancing the cob on a small inverted bowl nested in larger bowl. Using a sharp knife, cut the kernels off the cob from the top to the bottom.

Heat the EVOO, a turn of the pan, in a sauce put over medium-high heat. Add the corn and saute until it starts to brown at the edges, 3-4 minutes. Add the scallions and cook for one minute, then add the stock and bring to a boil. Whisk in the polenta and cook until thick, about 2-3 minutes. Stir in the butter and season with the hot sauce and salt, to taste. Transfer to a serving bowl and serve.