Pepper, Walnut and Pomegranate Stew with Griddled Polenta Wedges
Author: 
Recipe type: Main Course
Cook time: 
Total time: 
Serves: 2
 
Blistered peppers, chopped tomatoes, and smoky paprika are ingredients I use frequently together in a breakfast shakshuka, but even I’m getting bored of this recipe. With the addition of walnuts, and pomegranate molasses, inspired by their use together in the Persian fesenjan stew, it’s something just different enough to try with peppers. The polenta wedges served with the stew take a bit of prepping ahead as the polenta needs to set for at least 30 minutes before you can slice it. If you don’t have a griddle pan you can brush them with olive oil and bake in a 180°C fan/200°C/400°F/gas mark 6 oven for 25 minutes until crisp. You can make this stew with any variety of peppers, or try mixing in some courgette.
Ingredients
FOR THE POLENTA
  • olive oil
  • 500ml/17fl oz vegetable stock
  • 100g/3½oz quick cook polenta
  • 1 tsp finely chopped or dried rosemary or thyme
FOR THE STEW
  • 1 tbsp olive oil
  • 1 small red onion, thinly sliced
  • 2 peppers (red, yellow, or orange), thinly sliced
  • 1 garlic clove, finely chopped
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • ½ tsp pul biber
  • 1 x 200g/7oz can chopped tomatoes
  • 1 tbsp pomegranate molasses
  • 50g/1¾oz walnuts, toasted and finely chopped
  • 2 tbsp finely chopped soft herbs (e.g. mint and/or parsley)
  • juice of ½ lemon
  • salt and pepper
  • TO SERVE
  • a sprinkle of crumbled feta cheese (optional)
Instructions
  1. First make your polenta. Oil a 1kg/2lb 4oz bread loaf tin ready for the polenta. Pour the stock into a saucepan, bring to the boil, then reduce to a simmer. Pour in the polenta in a steady stream, and cook for 2–3 minutes, whisking continuously, until the polenta has thickened into a thick paste. Stir in the rosemary and season generously with salt and pepper. Spread the polenta paste over the oiled tin – it should be around 2cm/¾ inch deep. Leave to set for 30 minutes at room temperature. Refrigerate once cool if not using immediately.
  2. Make the stew. Heat 1 tablespoon of olive oil over a low-medium heat in a wide, deep frying pan. Sauté the onions with a pinch of salt for around 5 minutes until starting to soften. Turn up the heat and add the peppers, cook stirring regularly for around another 5 minutes, until the skin blisters. Turn the heat back down, and add the garlic and spices, cook briefly, then tip in the can of chopped tomatoes, half fill the empty can with water (100ml/3½fl oz) and add that in too. Lastly, add the pomegranate molasses and toasted chopped walnuts. Bring to a simmer, and leave to lightly bubble away and thicken for 15–20 minutes. Add a splash of water if it gets too dry. Stir through the chopped herbs and season to taste with lemon juice, salt, and pepper.
  3. While the stew simmers, cook your polenta. Flip the set polenta out of the tin, slice into two squares, and then four triangles. Heat a griddle pan to medium-high and brush the triangles all over with olive oil. Cook the polenta wedges for 5–6 minutes each side, until browned on the outside and cooked through on the inside. Only turn once for perfect griddle lines.
  4. To serve, divide the stew between two wide pasta bowls.
Recipe by Ceri Jones Chef at https://cerijoneschef.com/pepper-walnut-and-pomegranate-stew-with-griddled-polenta-wedges/