Rating: 3.5 stars
7 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 5
  • 2 star values: 0
  • 1 star values: 0
Recipe by Cooking Light May 1997

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Credit: Oxmoor House

Recipe Summary test

Yield:
6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

187 calories; calories from fat 38%; fat 7.8g; saturated fat 4.6g; mono fat 2.1g; poly fat 0.6g; protein 9.2g; carbohydrates 20.2g; fiber 3.4g; cholesterol 27mg; iron 2.4mg; sodium 622mg; calcium 151mg.
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