Polenta With Roasted Red Peppers And Fontina Cheese Recipe
Ingredients
| Red bell peppers | 3 Large | |
| Canned whole tomatoes | 14 1⁄2 Ounce, undrained | |
| Cooking spray | 1 | |
| Refrigerated polenta | 16 Ounce, cut into 12 slices (Prepared) | |
| Fontina cheese | 5 Ounce, shredded (1.25 Cups) |
Nutrition Facts
Serving size
Calories 195 Calories from Fat 94
% Daily Value*
Total Fat 11 g16.4%
Saturated Fat 5.2 g25.8%
Trans Fat 0 g
Cholesterol 27.4 mg9.1%
Sodium 537.7 mg22.4%
Total Carbohydrates 18 g6%
Dietary Fiber 2.6 g10.5%
Sugars 3 g
Protein 9 g17.7%
Vitamin A 53.5% Vitamin C 145%
Calcium 15.8% Iron 25.4%
*Based on a 2000 Calorie diet
Directions
Place pepper halves, skin sides up, on foil-lined baking sheet; flatten with hand.
Broil 10 minutes or until blackened.
Place in a zip-top plastic bag; seal.
Let stand 15 minutes.
Peel; cut into strips.
Set aside.
Preheat oven to 350°.
Drain tomatoes, reserving liquid.
Chop tomatoes.
Place a large skillet over medium-low heat until hot.
Add chopped tomatoes, and cook 1 minute.
Gradually add tomato liquid, and cook 1 minute.
Add roasted pepper strips, and cook 5 minutes.
Spread 1/4 cup tomato mixture in bottom of a 13x 9 inch baking dish coated with cooking spray.
Arrange polenta slices over tomato mixture; spread remaining tomato mixture over polenta.
Sprinkle with cheese.
Bake at 350° for 25 minutes.
Garnish with basil, if desired.
Chef
