| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | servings | |||
INGREDIENTS
| 1 | pk | Polenta mix or make your own; (most cookbooks have recipes) |
| 1 | Onion; chopped * | |
| 1 | Cloves garlic; crushed, up to 2 | |
| 1 | Red bell pepper; chopped | |
| 1 | Green bell pepper; chopped | |
| 6 | Artichoke hearts; cut in half ** | |
| 1 | lb | Passata *** |
| 1 | tb | Capers |
| 1 | ts | Fresh thyme |
| 1 | ts | Fresh oregano |
| Salt and pepper to taste | ||
| 6 | oz | Fat free mozzarella; shredded or sliced |
| Fat free parmesean |
INSTRUCTIONS
* (or 1 bunch green onions, chopped) ** (they come frozen here, or you can get them canned in water) *** (I used fresh roma tomatoes, pureed them skins and all in the cuisinart and then boiled them down. I didn't strain it because there are so few seeds in the tomatoes and I like the extra fiber) Make polenta (omit any fat they call for, it's not necessary) and pour into an 8x8 pan that has been sprayed with PAM. Set aside to cool down. "Saute" onion and garlic in a little water until soft. Add bell peppers, and artichoke hearts, and then pour over passata. Stir to blend. Add capers, oregano and salt and pepper. Cover and simmer for 30 minutes. Turn the cooled polenta out onto a cutting board, and cut into bite-sized cubes. Put some of the cooked sauce on the bottom of a shallow baking dish. Place polenta cubes in a layer over the sauce, and then top with the mozzarella. Put the remaining sauce on top of the mozzarella layer and then sprinkle with some parmesean. Bake at 375 for 35 minutes. Posted to fatfree digest by RWard2121@aol.com on Sep 18, 1999, converted by MM_Buster v2.0l.
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