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Polenta with Roasted Red Peppers and Fontina Cheese

Photo: Oxmoor House
Yield 6 servings

Ingredients

  • 3 large red bell peppers
  • 1 (14.5-ounce) can whole tomatoes, undrained and chopped
  • Cooking spray
  • 1 (16-ounce) tube polenta, cut crosswise into 12 slices
  • 1 1/4 cups (5 ounces) shredded fontina cheese
  • Fresh basil (optional)

Nutrition Information

  • calories 187
  • caloriesfromfat 38 %
  • fat 7.8 g
  • satfat 4.6 g
  • monofat 2.1 g
  • polyfat 0.6 g
  • protein 9.2 g
  • carbohydrate 20.2 g
  • fiber 3.4 g
  • cholesterol 27 mg
  • iron 2.4 mg
  • sodium 622 mg
  • calcium 151 mg

How to Make It

  1. 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.

  2. Preheat oven to 350°. 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 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.