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.
- 17 Apr 2025
- Cook time 20 min
- Prep time 15 min
- 4 Servings
- 5 Ingredients
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:
Instructions:
- 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.
- 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.
- 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.
- 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.
- Stir in the 1 tbsp (14g) of olive oil into the polenta. This will give it a rich flavor and silky texture.
- Taste the polenta and add salt and pepper if needed. The amount may vary depending on the saltiness of the vegetable broth used.
- 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 Size | 250 grams |
| Energy | |
| Calories 190kcal | 9% |
| Protein | |
| Protein 3.79g | 3% |
| Carbohydrates | |
| Carbohydrates 36g | 10% |
| Fiber 2.16g | 6% |
| Sugar 2.65g | 3% |
| Fat | |
| Fat 6g | 7% |
| Saturated 1.05g | 3% |
| Cholesterol 0.00mg | - |
| Vitamins | |
| Vitamin A 36ug | 4% |
| Choline 8mg | 1% |
| Vitamin B1 0.11mg | 9% |
| Vitamin B2 0.08mg | 6% |
| Vitamin B3 0.85mg | 5% |
| Vitamin B6 0.19mg | 11% |
| Vitamin B9 16ug | 4% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 30mg | 33% |
| Vitamin E 0.50mg | 3% |
| Vitamin K 4.27ug | 4% |
| Minerals | |
| Calcium, Ca 27mg | 2% |
| Copper, Cu 0.12mg | 13% |
| Iron, Fe 1.94mg | 18% |
| Magnesium, Mg 20mg | 5% |
| Phosphorus, P 55mg | 4% |
| Potassium, K 160mg | 5% |
| Selenium, Se 4.47ug | 8% |
| Sodium, Na 650mg | 44% |
| Zinc, Zn 0.41mg | 4% |
| 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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