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RECIPES:
VEGETARIAN:
Polenta with Roasted Red Peppers
and
Fontina Cheese
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Polenta
with Roasted Red Peppers and Fontina Cheese |
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A contest
winner...
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3
large |
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red
bell peppers |
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14.5
ounce |
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can
whole tomatoes, undrained and chopped |
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16
ounce |
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tube
polenta, cut crosswise into 12 slices |
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1¼
cups |
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(5
ounces) shredded fontina cheese |
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fresh basil, optional |
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1 |
Preheat
broiler. Cut peppers in half lengthwise; discard
seeds and membranes. Place pepper halves, skin
sides up, on an aluminum foil-lined baking
sheet; flatten with hand. Broil 10 minutes or
until blackened. Place in a zip top plastic bag;
seal. Let stand 15 minutes. Peel; cut into
strips. Set aside. |
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2 |
Preheat oven
to 350°F. Drain tomatoes in sieve over bowl;
reserve liquid. Set aside. |
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3 |
Place a
large skillet over medium-low heat; add chopped
tomatoes. Cook 1 minute. Gradually add tomato
liquid; simmer 1 minute. Add pepper strips;
simmer 5 minutes. Remove from heat. |
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4 |
Spread ¼ cup
pepper sauce in bottom of a 13x9-inch baking
dish coated with cooking spray. Arrange polenta
slices over pepper sauce; spread remaining
pepper sauce over polenta. Sprinkle with cheese. |
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5 |
Bake for 25
minutes. Garnish with fresh basil, if desired. |
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Servings: 6 |
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Nutrition Facts |
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Amount Per Serving |
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Calories |
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194.23 |
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Calories From Fat (41%) |
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80.28 |
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% Daily Value |
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Total Fat
8.90g |
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14% |
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Saturated Fat 5.34g |
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27% |
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Cholesterol
31.90mg |
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11% |
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Sodium
462.85mg |
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19% |
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Potassium
346.14mg |
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10% |
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Carbohydrates
19.70g |
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7% |
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Dietary Fiber 3.08g |
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12% |
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Sugar 5.84g |
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Sugar Alcohols 0.00g |
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Net Carbohydrates
16.62g |
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Protein
9.99g |
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20% |
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Recipe Source |
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Cooking Light |
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