Shallots and yellow peppers sweat slowly in unsalted butter until soft and translucent, then brown rice vinegar reduces to nearly dry before vegetable stock loosens everything into a silky, sunshine-colored coulis.
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In 10-inch sauté pan, heat butter over medium-low flame. Sweat shallots until translucent.
Add peppers and sweat until softened.
Add vinegar and reduce until almost dry (au sec).
Add stock and uncovered for 15 minutes .
Puree in blender until creamy and return to pan. Season to taste with salt and pepper.
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
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