Polenta with Roasted Red Peppers and Fontina Cheese

Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 187
  • Calories from fat: 38%
  • Fat: 7.8g
  • Saturated fat: 4.6g
  • Monounsaturated fat: 2.1g
  • Polyunsaturated fat: 0.6g
  • Protein: 9.2g
  • Carbohydrate: 20.2g
  • Fiber: 3.4g
  • Cholesterol: 27mg
  • Iron: 2.4mg
  • Sodium: 622mg
  • Calcium: 151mg

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)

Preparation

  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.
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