Polenta With Roasted Red Peppers And Fontina Cheese

[Guest guest]

* Exported from MasterCook *

 

Polenta With Roasted Red Peppers And Fontina Cheese

 

Recipe By : Cooking Light Magazine, May 1997

Serving Size : 6 Preparation Time :0:00

Categories : Sides

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 large red bell peppers

14 1/2 ounces whole tomatoes -- undrained and

-- chopped

cooking spray

16 ounces polenta

--cut crosswise into 12 slices

1 1/4 cup shredded fontina cheese

fresh basil -- optional

 

1. Preheat broiler. Cut peppers in half lengthwise; discard seeds and

membranes. Place pepper haves, skin sides up, on foil 2. Preheat oven to 350

oF. Drain tomatoes in sieve over bowl; reserve liquid. Set aside. 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. 4. Spread 1/4 cup pepper sauce in bottom of a 13

x 9-inch baking dish coated with cooking spray. Arrange polenta slices over

pepper sauce; spread remaining pepper sauce over polenta. Sprinkle with

cheese. Bake at 350 oF for 25 minutes. Garnish with basil, if desired.

 

Yield: 6 servings.

 

CALORIES 187 (38% from fat); FAT 7.8g (sat 4.6g; mono 2.1g, poly 0.6g);

PROTEIN 9.3g; CARB 20.2g; FIBER 3.4g; CHOL 27mg; IRON 2.4mg; SODIUM 622mg;

CALC 151mg.

 

Typos by Gail Shermeyer <4paws on JUL 21, 1997

 

 

 

 

 

 

- - - - - - - - - - - - - - - - - -