Creamy Polenta with Roasted Red Pepper Coulis - 1 Guiding Stars
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One Guiding Star icon One Guiding Star indicates good nutritional value.

Coulis is a thick sauce made from pureed vegetables or fruit and used on meat, vegetable dishes or as a soup base. In this recipe, the coulis is stirred into the polenta and then baked until firm and cut into wedges.



  • 1 red bell pepper, roasted and seeded
  • 1 garlic clove
  • 1 Tbsp. water


  • 1¾ cups 1% milk
  • 1¾ cups water
  • 1 Tbsp. olive oil
  • ¼ tsp. salt
  • 1 cup cornmeal
  • 2 Tbsp. grated Parmesan cheese

Optional Garnishes*:

  • 1 Tbsp. chopped fresh thyme


  1. In a blender or food processor, combine the roasted pepper, garlic and 1 tablespoon of the water. Process until smooth; set the coulis aside.
  2. Preheat the oven to 450ºF. Lightly coat a 9″ round cake pan with cooking spray.
  3. In a large saucepan, combine the milk, remaining water, olive oil, and salt. Whisk in the cornmeal and place over medium heat. Whisk constantly until the polenta begins to thicken.
  4. Reduce the heat to low and resume stirring with a wooden spoon. Cook, stirring frequently, until the polenta pulls away from the sides of the pan (45-50 minutes).
  5. Stir in the coulis. Pour the mixture into the prepared cake pan and sprinkle with the cheese.
  6. Bake until firm (15-20 minutes). Let stand in the pan for 10 minutes before serving. Cut into wedges and sprinkle with thyme, if desired.

*Optional garnishes have not been included in the rating of this recipe.


Nutritional analysis per serving: Calories 205; Total Fat 6.5g (8% Daily Value); Saturated Fat 1.5g (8% DV); Trans Fat 0g; Cholesterol 8mg (2% DV); Sodium 255mg (11% DV); Total Carbohydrate 31g (11% DV); Dietary Fiber 3g (11% DV); Total Sugars 7g; Includes 0g Added Sugars (0% DV); Protein 7g; Vitamin D 6% DV; Calcium 15% DV; Iron 6% DV; Potassium 6% DV; Molybdenum 45% DV; Vitamin C 40% DV; Chromium 30% DV.
Recipe by Guiding Stars at
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