Polenta with roasted red peppers and fontina cheese

Yield: 6 servings

Measure Ingredient
3 larges Red bell peppers
14½ ounce Whole tomatoes; undrained and
\N \N ; chopped
\N \N Cooking spray
16 ounces Polenta cut crosswise into 12 slices
1¼ cup Shredded fontina cheese
\N \N Fresh basil; optional

1. 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 ¼ 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.

Similar recipes