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Rodney Bowers' Pepperonata
Ingredients
- 2 cups chicken stock or water
- 2 cups heavy cream
- 1 cup yellow polenta or cornmeal
- 1/2 cup freshly grated parmesan cheese
- 1 bay leaf
- 2 tablespoons butter cut into cubes
- 2 tablespoons sliced fresh basil
- 2 tablespoons thinly sliced chives
- salt and pepper
Directions
- Heat a wide, cast iron frying pan over a high heat. Add the peppers and onions and sauté for two min. and the olive oil and crushed garlic cook, stirring five or six minutes, until lightly coloured.
- Stir in the tomatoes and add the rosemary Simmer for 20-30 minutes on med heat until the sauce has reduced. Add the basil at the end just before serving.
Owen Reeves’ tips for growing peppers
- Peppers love hot, sunny locations - make sure to pick the spot with the most sun in your yard for planting.
- Keep them consistently watered - don't let them dry out, but never water until they're soaking wet. Using a soil with good drainage (like the Pro Mix HP) will really help.
- Avoid high nitrogen fertilizers, stick with high Phosphorous and Potassium.
- Fertilize regularly through the season.
- Bell peppers can be picked when green or left to ripen for another two to three weeks to change to yellow, orange or red - depending on variety.
- Hot peppers can also be picked when green, and if picked when more ripe they will generally have better flavour and often less heat.
- When harvesting hot peppers, wear latex gloves as the oils from the peppers can cause painful burns to your hands.
- Peppers are a long season crop - so keep an eye out for bugs and disease and treat promptly when found.
