Polenta With Roasted Red Peppers And Fontina Cheese
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Veg06 | 6 | Servings | |
INGREDIENTS
| 3 | Red bell peppers | |
| 14 1/2 | oz | Whole tomatoes, undrained |
| and | ||
| chopped | ||
| Cooking spray | ||
| 16 | oz | Polenta |
| cut crosswise into 12 | ||
| slices | ||
| 1 1/4 | c | Shredded fontina cheese |
| Fresh basil, optional |
INSTRUCTIONS
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. Recipe by: Cooking Light Magazine, May 1997 Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 425
Calories From Fat: 89
Total Fat: 10.1g
Cholesterol: 31.9mg
Sodium: 444.7mg
Potassium: 602.3mg
Carbohydrates: 67.4g
Fiber: 13.2g
Sugar: 5.9g
Protein: 17.4g