Michael and Rachel's

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Saffron Polenta with Sweet Pepper, Olive, and Caper Sauce

Updated: 03 Oct 2015

Ingredients

  • Olive oil
  • 1 red onion
  • 1 white onion
  • 1 red pepper, thinly sliced
  • 1 yellow pepper, thinly sliced
  • 40g pitted Kalamata olives, drained and halved/quartered
  • 1 tablespoon capers, drained
  • 1 and 1/2 tbsp red wine vinegar

  • Pepper

  • 200ml vegetable stock

  • 175ml milk
  • 1 pinch saffron threads
  • Sprinkle of parsley
  • 75g polenta
  • 40g salted butter

Method

  1. First make the sauce. Heat the oil in a large saute pan over a medium heat. Add the onions and peppers and fry gently for 8 minutes. (Start heating the milk for the polenta - see step 4 below).
  2. Tip in the olives and capers to the onions / peppers and cook for 10 minutes, stirring occasionally.
  3. Pour in the vinegar and stir in the pepper. Cover and cook for 5 minutes. (Proceed with the polenta during this time). Remove from the heat to keep warm.
  4. To make the polenta, put the stock, milk, saffron, pepper and parsley in a large saucepan and bring to the boil over a high heat. Reduce the heat to a simmer and gradually add the polenta, whisking continually and vigorously until it starts to thicken and bubble. Simmer for 4 minutes stirring occasionally. Remove from the heat and stir in the butter.
  5. Serve the polenta in a warm bowl with the sauce ladled over the top.