Polenta With Roasted Red Peppers And Fontina Cheese Recipe

Polenta With Roasted Red Peppers And Fontina Cheese requires just a handful of ingredients and is pretty easy to prepare too. The Polenta With Roasted Red Peppers And Fontina Cheese is rich with the flavors of bell peppers, tomatoes and cheese. Give this Polenta With Roasted Red Peppers And Fontina Cheese a try.
Making Stocks From Lauren Groveman's Kitchen Part 1
submitted by Lauren Groveman at ifood.tv

Summary

Health IndexAverageServings6
CuisineCourse

Ingredients

 Red bell peppers3 Large
 Canned whole tomatoes14 1⁄2 Ounce, undrained
 Cooking spray1
 Refrigerated polenta16 Ounce, cut into 12 slices (Prepared)
 Fontina cheese5 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 mg

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

Cut peppers in half lengthwise; discard seeds and membranes.
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.
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