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CATEGORY CUISINE TAG YIELD
Dairy, Grains E, G, T, V 12 Servings

INGREDIENTS

6 c Cold water
2 c Yellow cornmeal
1 t Salt
1 c POLLY-O All Natural Grated
Parmesan Cheese
1 c Chopped oil packed sun-dried
tomatoes
1/4 c Butter or margarine
1 Red pepper strips, cut into
strips
1 Yellow pepper, cut into
strips
1 Green pepper, cut into
strips
1 Onion, cut into strips
2 T Olive oil
1 t Fennel seed, crushed
1 T Butter or margarine
8 oz POLLY-O Whole Milk
Mozzarella Cheese sliced

INSTRUCTIONS

STIR cold water, cornmeal and salt in heavy saucepan. Cook on low heat
until thick and pulls away from sides of pan, about 30 minutes,
stirring frequently. Stir in parmesan cheese, tomatoes and 1/4 cup
butter.  POUR polenta into buttered 13x9-inch baking pan; smooth top.
Allow to  cool to room temperature. Refrigerate until firm.  COOK and
stir peppers and onion in 1 tablespoon of the oil unit  tender. Add
fennel.  CUT polenta into 12 squares. Cook in skillet in remaining 1
tablespoon oil and 1 tablespoon butter until browned on bottom side.
Turn; top each with 1 slice mozzarella cheese. Cover. Continue  cooking
until bottom is browned and cheese is melted. To serve, place  1
polenta square on each serving plate; top with pepper mixture.
Sprinkle with additional parmesan cheese, if desired.  Recipe by: KRAFT
WEBSITE  Posted to brand-name-recipes by Meg Antczak
<meginny@frontiernet.net>  on Jan 19, 1998

A Message from our Provider:

“God loves everyone, but probably prefers ‘fruits of the spirit\” over \”religious nuts!\””

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 317
Calories From Fat: 140
Total Fat: 16g
Cholesterol: 17.7mg
Sodium: 778.9mg
Potassium: 374.1mg
Carbohydrates: 24.5g
Fiber: 3.3g
Sugar: 2g
Protein: 21.2g


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