Stuffed Polenta & Roasted Red Pepper Sauce
How to make melt-in-your-mouth spinach & ricotta stuffed polenta with a creamy roasted red pepper and basil pasta sauce. This recipe goes wonderfully with a SIP Certified Pinot Noir.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at jerryjamesstone.com.
Ingredients
- 6 red bell peppers
- 2 tablespoons unsalted butter
- 2 cloves garlic, (minced)
- ¾ teaspoon sea salt
- ½ cup heavy cream
- 1 cup fresh basil leaves
- 8 cups vegetable broth, (divided)
- 4 tablespoons butter, (divided)
- 2 teaspoons Italian seasoning, (divided)
- 2 cups polenta, (divided)
- 2 cups ricotta, (strained)
- ½ cup frozen spinach, (thawed & drained)
- ¼ teaspoon sea salt
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