- Calories 187
- Caloriesfromfat 38%
- Fat 7.8g
- Satfat 4.6g
- Monofat 2.1g
- Polyfat 0.6g
- Protein 9.2g
- Carbohydrate 20.2g
- Fiber 3.4g
- Cholesterol 27mg
- Iron 2.4mg
- Sodium 622mg
- Calcium 151mg
Polenta with Roasted Red Peppers and Fontina Cheese
How to Make It
Preheat broiler. 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 in sieve over bowl; reserve liquid. Set aside.
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.
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° for 25 minutes. Garnish with basil, if desired.
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