Deliciously simple, this freeform lasagna skillet uses polenta instead of noodles for a gluten-free, no-boil-required, tasty af twist. Topped with creamy burrata, salty parm and fresh spices, with a cognac laced sauce, this Roasted Red Pepper, Burrata and Polenta Lasagna Skillet is both familiar and fanciful all at once. A delightful family dish for lazy early-spring evenings when it's still snowing outside (but you wish it wasn't).
After eating ALLTHETHINGS all winter long, we're attempting to pull back on carbs a bit, because bikini bodies call (this is what the boyfriend said)(that was not what the boyfriend said). But winter is still here in abundance, a whole fresh snowfall arrived just last week--extending the ski season (hurrah!) but hiding away the motivating sunshine for another few days (boo).
So we pulled out the skillet and pulled together an early Spring dish of comfort food. Gluten-free and noodle-free, slices of polenta placed atop mounds of lean bison, swimming in a simple cognac-and-roasted red pepper sauce. Everything topped with a mound of creamy burrata.
The dish is at once familiar and fresh. The zing of booze and addition of red peppers makes the sauce unexpectedly bright. We served it in bowls, scooping sauce and bison with a dumpling or two of polenta, using big spoons to capture all the flavors at once.
The textures here play together as well as the flavors. Soft, simple polenta. Tangy sauce. Meaty meat. Herby herbs. (Seriously, why am I not a haute-azz food writer for a living? I am clearly sooo good at using all the real adjectives).
All words aside: make 'dis dish. It's great for family nights around the dinner table. But fancy enough to serve when the boss comes into town. Lots of fine flavors. One perfectly simple skillet.
Skillety skillet. As they would say in food writing town.
Roasted Red Pepper, Burrata and Polenta Lasagna Skillet
Serves 6 | 35-40 mins
- 3 Tbsp olive oil
- 1 1/2 lb bison
- 12 oz roasted red peppers, drained
- 5 garlic cloves, finely chopped
- 1/4 cup cognac
- 1 cup fire-roasted diced or crushed tomatoes
- 1 Tbsp honey
- 4-5 large leaves fresh basil
- 1 teaspoon chopped fresh thyme & sage leaves
- 18 oz polenta
- 1/4 cup shaved parmesan
- 8-12 oz burrata
- fresh basil and/or thyme, chopped
- salt and pepper
Heat oven to 400ºF
Heat 1 Tbsp olive oil in a cast-iron skillet. Add bison, cook and crumble until no longer pink. Salt lightly.
In a blender, puree together red peppers, garlic, cognac, tomatoes, honey, basil and a smidge of fresh thyme and sage. Season to taste with salt and pepper. Pour into skillet with bison. Stir until well mixed.
Slice polenta, place atop skillet, pressing a few slices into the middle of the skillet, so it's slightly layered with the sauce. Sprinkle with parmesan. Slice burrata and arrange across the top of the skillet. Drizzle with olive oil. Salt and pepper lightly. Sprinkle a bit of extra basil, thyme and/or sage, if desired.
Bake for 25 minutes, or until cheese begins to bubble and turn slightly golden. Serve and enjoy!