Red pepper polenta Recipe

Name: Red pepper polenta
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 12 to 15 pieces
Ingredients: 3 cups (750 ml) Natrel Lactose Free 3.25%; ¼ cup (60 ml) red pepper, finely diced; ¼ cup (60 ml) red onion, finely diced; 1 tsp. (5 ml) garlic, minced; 1 tsp. (5 ml) French shallot, minced; ¼ cup (60 ml) parsley, finely chopped; ¼ bunch dill, finely chopped; Salt and freshly ground pepper; 2 cups (500 ml) cornmeal

Ingredients

3 cups (750 ml) Natrel Lactose Free 3.25%
¼ cup (60 ml) red pepper, finely diced
¼ cup (60 ml) red onion, finely diced
1 tsp. (5 ml) garlic, minced
1 tsp. (5 ml) French shallot, minced
¼ cup (60 ml) parsley, finely chopped
¼ bunch dill, finely chopped
Salt and freshly ground pepper
2 cups (500 ml) cornmeal

	PREP TIME 20m	COOK TIME 10m	TOTAL TIME 30m
YIELD 12 to 15 pieces

Instructions

Preheat the oven to 400°F (200°C).
Add all the ingredients, except the cornmeal, to a large pot and bring to a boil.
Add the cornmeal and stir with a wooden spoon until combined.
Spoon the mixture into a large bowl and form into a ball.
Place the polenta on a parchment-lined baking sheet. Spread out to the edges and smooth out the top. Brush with some olive oil and cut into rectangles.
Transfer to a larger baking sheet along with the parchment paper, leaving a space between each piece. Bake in the oven for 7 minutes, flip and bake for another 7 minutes.
Serve with your choice of dipping sauce.