| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | V, E, G, E, T | 12 | Servings | |
INGREDIENTS
| 6 | c | Cold water |
| 2 | c | Yellow cornmeal |
| 1 | ts | 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 | lg | Onion; cut into strips |
| 2 | tb | Olive oil |
| 1 | ts | Fennel seed; crushed |
| 1 | tb | 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
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