- 4 sweet peppers
- 1.5 liters vegetable broth
- 300 g polenta
- Salt to taste
- Ground black pepper to taste
- 50 ml olive oil
- 100 g hard cheese
- Fresh herbs to taste
Rinse the peppers thoroughly and dry them. Roast them in a preheated oven at 200°C for 15-20 minutes until skin softens, then let cool.
Once the peppers are cool enough to handle, peel off their skins. Remove seeds and membranes, then chop the pepper flesh into small cubes for later use.
In a large pot, bring the vegetable broth to a boil. Gradually add the polenta while stirring constantly to avoid lumps. Let it simmer.
Once the polenta thickens, stir in olive oil, salt, and black pepper to taste. Keep stirring over low heat for about 15 minutes to fully cook.
Grease a baking dish with some olive oil. Spoon half of the polenta mixture into the dish, spreading it evenly to form the first layer.
Spread the chopped peppers evenly over the first layer of polenta. Then, add the second half of the polenta mixture to cover the peppers completely.
Cover the baking dish with plastic wrap and place it in the refrigerator for 2-3 hours to set. This step helps the layers firm up and hold together.
Preheat the oven to 160°C. Sprinkle the dish with grated hard cheese and bake for 15 minutes until golden. Garnish with fresh herbs before serving.