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Peperonata with cheesy polenta

Serves 4
Prep time: 15 mins
Cooking time: 30 mins

This sicilian pepper stew shows the essence of Italian cooking; bringing together few, fresh ingredients to create culinary magic! Served with creamy, cheesy polenta, we can’t get enough of this Mediterranean inspired meal. 



  • Olive oil
  • 1 red onion, thinly sliced
  • 2 garlic cloves, thinly sliced 
  • 3 capsicums, cut into 1cm thick slices 
  • 2 truss tomatoes, quartered 
  • 3 Tbsp red wine vinegar
  • ½ tsp sugar 
  • ½ cup instant polenta
  • ½ cup grated cheddar cheese
  • 20g butter 
  • Fresh parsley or oregano, to garnish
View the method
  1. Bring a heavy based frying pan to a medium heat. Add a generous drizzle of olive oil, then saute the sliced onions for 1-2 minutes before adding the garlic and sliced capsicums. 
  2. Cook while stirring for 4-5 minutes or until the capsicum has started to soften. Add the tomatoes, red wine vinegar and sugar, and stir to combine. Reduce to a low heat, and leave to cook for a final 5-7 minutes or until the capsicums are tender, stirring occasionally. Season to taste with salt and pepper. 
  3. To make the polenta, place two cups of water and a pinch of salt in a saucepan and bring to a boil. Once boiling, sprinkle the polenta into the saucepan while whisking, and stir continuously until thickened. 
  4. Reduce to a low heat, and stir for 5-10 minutes or until the polenta is tender. Stir in the grated cheddar and butter, then season to taste with salt and pepper. 
  5. Serve the peperonata over the cheesy polenta and garnish with fresh herbs. Serve immediately. 
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