Chilli and olive polenta

Savor the bold flavors of our Chilli and Olive Polenta! Made with hearty vegetable broth, spicy red hot chili peppers, and briny olives, this quick and easy dish is perfect for dinner anytime. Enjoy a deliciously gluten-free, vegan recipe that brings excitement to your table.

  • 12 May 2025
  • Cook time 20 min
  • Prep time 15 min
  • 4 Servings
  • 5 Ingredients

Chilli and olive polenta

Polenta, a classic Italian dish made from cornmeal, offers a versatile base that can be transformed into a delightful array of dishes. Today, we'll be giving it a spicy twist with chili peppers and a savory depth courtesy of olives. This Chilli and Olive Polenta is a flavorful, gluten-free, and vegetarian dish that's perfect as a side or even as a main course.

Ingredients:

3 cups vegetable broth
690g
1 cup cornmeal
160g
1/3 cup olives
72g
2 red hot chili peppers
80g
1 tbsp olive oil
14g

Instructions:

1. Prepare the Ingredients:
- Start by chopping the olives into small pieces.
- Finely chop the red hot chili peppers, removing the seeds if you prefer less heat.

2. Heat the Broth:
- In a medium saucepan, bring the 3 cups (690g) of vegetable broth to a boil over medium-high heat.
3. Add the Cornmeal:
- Gradually whisk in the 1 cup (160g) of cornmeal into the boiling broth to avoid lumps. Continue whisking until the mixture begins to thicken, about 2-3 minutes.
4. Simmer the Polenta:
- Reduce the heat to low and let the polenta simmer. Stir frequently with a wooden spoon to prevent sticking. Continue cooking until the polenta is creamy and smooth, about 20-25 minutes.
5. Add Olives and Chili Peppers:
- Once the polenta is thick and smooth, stir in the chopped olives and chili peppers. Mix well to ensure they are evenly distributed throughout the polenta.
6. Add Olive Oil:
- Stir in the 1 tbsp (14g) of olive oil into the polenta. This will give it a rich flavor and silky texture.
7. Adjust Seasoning:
- Taste the polenta and add salt and pepper if needed. The amount may vary depending on the saltiness of the vegetable broth used.
8. Serve:
- Once the polenta is fully cooked and all ingredients are well combined, remove the saucepan from heat.
- Serve hot as a side dish or a main course. Polenta pairs well with roasted vegetables, grilled meats, or as a base for a savory topping.

Tips:

- Gradually add the cornmeal to boiling broth to prevent lumps, stirring constantly for a smooth texture.

- For an added layer of flavor, consider using a mix of different types of olives.

- Chop the chili peppers finely if you prefer a more uniformly spicy dish, or leave them in larger chunks for varied heat intensity.

- Once cooked, let the polenta sit for a few minutes to firm up before serving, making it easier to slice or scoop.

- You can also grill or pan-fry slices of the cooked polenta for a crispy texture.

Chilli and olive polenta is a culinary delight that balances warmth from the chili peppers with the rich, savory notes from the olives. It's a simple yet satisfying dish that pairs wonderfully with a variety of proteins or can stand alone as a hearty vegetarian option. Enjoy your meal and relish the bold flavors this dish has to offer!

Nutrition Facts
Serving Size250 grams
Energy
Calories 190kcal9%
Protein
Protein 3.79g3%
Carbohydrates
Carbohydrates 36g10%
Fiber 2.16g6%
Sugar 2.65g3%
Fat
Fat 6g7%
Saturated 1.05g3%
Cholesterol 0.00mg-
Vitamins
Vitamin A 36ug4%
Choline 8mg1%
Vitamin B1 0.11mg9%
Vitamin B2 0.08mg6%
Vitamin B3 0.85mg5%
Vitamin B6 0.19mg11%
Vitamin B9 16ug4%
Vitamin B12 0.00ug0%
Vitamin C 30mg33%
Vitamin E 0.50mg3%
Vitamin K 4.27ug4%
Minerals
Calcium, Ca 27mg2%
Copper, Cu 0.12mg13%
Iron, Fe 1.94mg18%
Magnesium, Mg 20mg5%
Phosphorus, P 55mg4%
Potassium, K 160mg5%
Selenium, Se 4.47ug8%
Sodium, Na 650mg44%
Zinc, Zn 0.41mg4%
Water
Water 210g-
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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