Red peppers roast until blistered and steam until their skins slip off, then join onions and garlic sweated in olive oil, brightened with lemon juice and a dash of hot sauce.
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Heat oven to 375°F.
Arrange peppers on half sheet pan, and in oven until blistered, about 20-30 minutes . Transfer peppers to covered, small bowl to for 10 minutes . When peppers are cool, remove skins and seeds.
In 8-inch sauté pan, heat 2 tablespoons of oil over a medium flame and sweat onions with garlic until onions are translucent.
Combine peppers with onion-garlic mixture in VitaMix and blend until creamy. Add remaining 2 tablespoons oil through feed tube, slowly while machine is running.
Add warm vegetable stock as needed for desired consistency. Add lemon juice to taste. Adjust seasonings with salt, pepper, and hot sauce.
NaN%Hot polenta spreads across a sheet tray to set firm, then gets cut into shapes, dredged through cornmeal for a gritty crust, and pan-fried until the exterior crisps against the tender interior.
1h · Serves 4 · 3 ingredients
NaN%Fall/Winter
1h · Serves 4 · 8 ingredients · 419 cal
NaN%White wine and olive oil come together with lemon or orange zest, fresh herbs, parsley sprigs, and black pepper in a simple stir-together marinade suited to most vegetables — halve the oil for fruit.
1h · Serves 4 · 6 ingredients · 261 cal
