Skillet Peperonata
Sweet peppers and onions stew down with tomatoes, vinegar, and capers into a soft, tangy peperonata spooned over creamy polenta for a simple vegetarian main.
Peperonata is proof that peppers cooked low and slow turn into something far more interesting than a quick saute. A splash of vinegar and a scatter of capers at the end keep all that sweetness from tipping into flat. Ladle it generously over warm polenta so the sauce has somewhere to pool.
Ingredients
Method
Tap a number to mark a step doneSlice the red and yellow bell peppers into strips and thinly slice the onion.
Warm the olive oil in a large skillet over medium heat and cook the peppers and onion for 12 minutes, stirring occasionally, until softened and lightly browned.
Add the sliced garlic to the peppers and stir constantly for 30 seconds, just until you can smell it.
Add the diced tomatoes and a splash of their juice, then simmer uncovered for 15 minutes until the peppers are very soft and the sauce has thickened.
Meanwhile, bring water to a boil, whisk in the polenta, and cook over low heat for 5 minutes, stirring often, until thick and creamy.
Stir the red wine vinegar and capers into the peperonata and season with salt and pepper.
Spoon the peperonata over bowls of warm polenta and finish with torn basil leaves.
Kitchen note
Peperonata keeps well in the fridge for several days and actually tastes better the next day once the vinegar has had time to mellow into the peppers.
