Creamy Roasted Red Pepper Polenta Bowls With Pesto

Quick Recipe Version (TL;DR)

• Yield: 4 bowls
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes

Quick Ingredients

• 4 cups low-sodium vegetable broth, divided
• 1 cup whole milk (or extra broth for dairy-free)
• 1 cup stone-ground polenta (not instant)
• 1 cup jarred roasted red peppers, drained
• 2 tbsp unsalted butter or olive oil
• 1/2 cup finely grated Parmesan cheese, plus extra for serving
• 8 oz (225 g) cremini or baby bella mushrooms, sliced
• 1 bunch kale or Swiss chard (about 8 oz / 225 g), chopped
• 3 cloves garlic, thinly sliced or minced
• 2–3 tbsp olive oil for sautéing
• 1/3 cup basil pesto (store-bought or homemade)
• Salt, black pepper, and red pepper flakes (optional)
• Optional garnish: toasted pine nuts or walnuts, fresh basil

Do This

• 1. Blend roasted red peppers with 1/2 cup broth until mostly smooth; set aside.
• 2. In a pot, bring remaining 3 1/2 cups broth and milk to a simmer. Slowly whisk in polenta, reduce heat, and cook, stirring often, until thick and creamy, 20–25 minutes.
• 3. While polenta cooks, brown sliced mushrooms in hot olive oil (6–8 minutes); season with salt and pepper, then set aside.
• 4. In the same pan, sauté garlic briefly, then add chopped greens, a splash of water, salt, and pepper. Cook until wilted and tender, 3–5 minutes.
• 5. Stir red pepper puree, butter, Parmesan, salt, pepper, and a pinch of red pepper flakes (if using) into the polenta. Adjust thickness with a splash of broth or water if needed.
• 6. Spoon creamy polenta into bowls, top with mushrooms and garlicky greens, add a spoonful of basil pesto, and finish with extra Parmesan and nuts if desired.

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Why You’ll Love This Recipe

• Creamy, cozy polenta gets a flavor upgrade from smoky-sweet roasted red peppers.
• Packed with veggies: hearty mushrooms, vibrant greens, and fresh basil pesto on top.
• Flexible and forgiving: easy to make vegetarian, vegan, or gluten-free with simple swaps.
• Perfect for weeknights yet impressive enough for guests, served in beautiful bowls.

Grocery List

• Produce: Roasted red peppers (jarred), mushrooms, kale or Swiss chard (or spinach), garlic, fresh basil (if making pesto), lemon (optional for finishing).
• Dairy: Whole milk, Parmesan cheese, unsalted butter (or plant-based alternatives), store-bought basil pesto if not making your own.
• Pantry: Vegetable broth, stone-ground polenta (coarse cornmeal), olive oil, salt, black pepper, red pepper flakes, pine nuts or walnuts (for pesto and garnish).

Full Ingredients

Roasted Red Pepper Polenta

• 4 cups low-sodium vegetable broth, divided (3 1/2 cups for cooking polenta, 1/2 cup for blending peppers)
• 1 cup whole milk (or use 1 cup additional broth for dairy-free)
• 1 cup stone-ground polenta (not instant or quick-cooking)
• 1 cup jarred roasted red bell peppers, drained and roughly chopped (about 6 oz / 170 g)
• 2 tbsp unsalted butter (or extra-virgin olive oil for dairy-free)
• 1/2 cup finely grated Parmesan cheese (about 1.5 oz / 45 g), plus more for serving
• 1/2 tsp fine sea salt, plus more to taste
• 1/4 tsp freshly ground black pepper
• Pinch of red pepper flakes (optional, for gentle heat)

Garlicky Greens and Mushrooms

• 2–3 tbsp extra-virgin olive oil, divided
• 8 oz (225 g) cremini or baby bella mushrooms, cleaned and sliced
• 1 bunch Tuscan kale or Swiss chard (about 8 oz / 225 g leaves), tough stems removed and leaves chopped (or use 5–6 oz baby spinach)
• 3 cloves garlic, thinly sliced or minced
• 2–3 tbsp water or additional vegetable broth (to help wilt the greens)
• 1/4 tsp fine sea salt, plus more to taste
• Freshly ground black pepper, to taste
• Pinch of red pepper flakes (optional)

Basil Pesto Topping

• 1/3 cup basil pesto (store-bought or homemade)

Optional Simple Basil Pesto (if making your own)

• 1 packed cup fresh basil leaves
• 2 tbsp toasted pine nuts or walnuts
• 1 small garlic clove
• 1/4 cup finely grated Parmesan cheese
• 1/4 cup extra-virgin olive oil
• Pinch of salt, to taste

Optional Garnishes

• Extra finely grated or shaved Parmesan cheese
• Toasted pine nuts or chopped walnuts
• Fresh basil leaves
• Extra-virgin olive oil, for drizzling
• Lemon wedges, for serving (a squeeze brightens the whole bowl)

Step-by-Step Instructions

Step 1: Blend the roasted red pepper puree

Measure out 1/2 cup of the vegetable broth and add it to a blender or food processor. Add the drained, chopped roasted red peppers. Blend until the mixture is mostly smooth; a few small pieces are fine if you like a bit of texture. Taste and add a tiny pinch of salt if your peppers are very mild (many jarred peppers are already seasoned, so you may not need any). Set this roasted red pepper puree aside; you will stir it into the polenta near the end of cooking so the color and flavor stay bright.

Step 2: Start the creamy polenta base

In a medium saucepan or small Dutch oven, combine the remaining 3 1/2 cups vegetable broth and 1 cup whole milk. Bring to a gentle boil over medium-high heat. Once it reaches a simmer, reduce the heat to medium-low. While whisking constantly, slowly pour in the 1 cup stone-ground polenta in a thin, steady stream. This gradual whisking step helps prevent lumps. When all the polenta is incorporated, continue whisking for 1–2 minutes until the mixture begins to thicken slightly.

Turn the heat down to low. Partially cover the pot with a lid (leave it slightly ajar to prevent splatters) and cook for 20–25 minutes, stirring every 3–4 minutes with a wooden spoon or heatproof spatula. Scrape the bottom and sides as you stir to keep the polenta from sticking or scorching. It is ready when the grains are tender and the texture is thick and creamy, like loose mashed potatoes.

Step 3: Brown the mushrooms

While the polenta simmers, heat 1–1 1/2 tbsp olive oil in a large skillet over medium-high heat. When the oil shimmers, add the sliced mushrooms in as close to a single layer as you can. Let them cook undisturbed for 3–4 minutes, until the bottoms are deeply golden and some edges look caramelized. Stir and continue cooking for another 3–4 minutes, until the mushrooms are browned all over and any released moisture has evaporated.

Season with a generous pinch of salt and a few grinds of black pepper. Transfer the mushrooms to a bowl and keep the skillet on the stove; you will reuse it for the greens. If the pan looks dry, add a small splash of oil to prepare for the next step.

Step 4: Sauté the garlicky greens

In the same skillet over medium heat, add the remaining 1–1 1/2 tbsp olive oil if needed. Add the sliced or minced garlic and cook for 20–30 seconds, just until fragrant; do not let it brown. Immediately add the chopped kale or Swiss chard (or spinach), plus 2–3 tbsp water or a splash of broth. Use tongs or a spatula to toss the greens with the garlicky oil.

Cook, stirring frequently, until the greens are wilted and tender, about 3–5 minutes (spinach will take less time, kale a bit more). Season with 1/4 tsp salt, black pepper to taste, and a pinch of red pepper flakes if you like heat. Turn off the heat and set the pan aside.

Step 5: Finish the polenta with peppers, butter, and cheese

Once the polenta grains are soft and the mixture is thick and creamy, stir in the roasted red pepper puree. Add the 2 tbsp butter (or olive oil), 1/2 cup finely grated Parmesan, 1/2 tsp salt, 1/4 tsp black pepper, and a pinch of red pepper flakes if using. Stir until the butter and cheese are fully melted and the polenta turns a gorgeous warm orange color from the peppers.

Taste and adjust seasoning, adding more salt or pepper as needed. If the polenta is thicker than you like, whisk in a splash or two of hot water or broth until it reaches your ideal consistency. It should be pourable and creamy, not stiff. Keep the polenta over the lowest heat, stirring occasionally, while you get ready to assemble the bowls.

Step 6: Make simple basil pesto (if not using store-bought)

If you are making pesto from scratch, place the basil leaves, toasted pine nuts or walnuts, garlic clove, and Parmesan in a small food processor. Pulse until everything is finely chopped. With the motor running, slowly stream in the 1/4 cup olive oil until a loose, spoonable sauce forms. Season with a pinch of salt to taste. If it seems too thick, add a bit more olive oil. Set aside; a thin layer of oil on top will help prevent browning if it sits for a few minutes.

If using store-bought pesto, simply stir it well in its jar so the oil is evenly distributed and have it ready with a small spoon for topping the bowls.

Step 7: Assemble the polenta bowls

Give the polenta a final stir. Spoon a generous ladleful of the creamy roasted red pepper polenta into each warm bowl, letting it pool slightly in the center. Arrange a portion of the sautéed mushrooms and garlicky greens on top of each bowl, keeping them visible so you can see the different colors and textures.

Add a spoonful (about 1–1 1/2 tbsp) of basil pesto to each bowl. Garnish with extra grated or shaved Parmesan, a sprinkle of toasted pine nuts or walnuts, and fresh basil leaves if you have them. Finish with a tiny drizzle of good olive oil and, if you like brightness, a squeeze of lemon. Serve immediately while everything is hot and silky.

Pro Tips

• Whisk first, then stir. Whisking the polenta as you add it prevents lumps, but once it thickens, switch to a spoon or spatula to really scrape the bottom and keep it smooth.
• Keep the heat low. Polenta likes gentle heat; if it bubbles aggressively, it can scorch or spit. Low and slow gives you a creamier texture.
• Adjust the consistency at the end. Polenta firms up as it sits. If it gets too thick, just stir in hot water or broth a little at a time until it loosens.
• Brown the mushrooms properly. Do not overcrowd the pan and resist stirring too often. Letting them sit in hot oil develops that deep, savory flavor.
• Timing for serving. Aim to have the mushrooms and greens ready as the polenta finishes so you can assemble and serve while everything is piping hot.

Variations

• Vegan version: Use vegetable broth only (no milk), replace butter with olive oil, skip the Parmesan or use a dairy-free cheese, and choose a vegan pesto. The polenta will still be creamy and rich.
• Extra protein boost: Add crispy chickpeas, white beans sautéed with garlic, or slices of grilled chicken or sautéed sausage on top of the bowls.
• Spicy twist: Stir a bit of smoked paprika and extra red pepper flakes into the polenta, and finish with a drizzle of chili oil for gentle heat and smokiness.

Storage & Make-Ahead

Store leftovers in airtight containers in the refrigerator for up to 3–4 days. Keep the polenta, vegetables, and pesto in separate containers if possible. Polenta thickens as it cools; to reheat, add a splash of water, milk, or broth and warm it gently on the stovetop over low heat, stirring frequently, until smooth and creamy again. You can also reheat it in the microwave in short bursts, stirring and adding liquid as needed. The mushrooms and greens can be reheated in a skillet over medium heat with a small splash of water or oil. Pesto keeps in the fridge for about 5 days; press plastic wrap directly against the surface or cover with a thin layer of olive oil to keep it from browning. This dish also works well for meal prep: cook the polenta and toppings ahead, then reheat and assemble just before serving.

Nutrition (per serving)

Approximate values per serving (1 of 4 bowls), using whole milk, butter, Parmesan, and 1/3 cup total pesto: about 520–560 calories; 18–20 g protein; 55–60 g carbohydrates; 24–28 g fat; 4–6 g fiber; 900–1100 mg sodium. Actual values will vary based on specific ingredients, brands, and portion sizes.