Tuesday, November 24, 2009

Polenta with Roasted Red Peppers and Fontina Cheese

This was super-easy and pretty good. I would just use regular diced tomatoes if I made this again because it wasn't necessary to use the whole ones. I used some jarred roasted peppers to reduce the prep time as well. It was pretty good but got a little monotonous. I don't know if we would make it again.


Polenta with Roasted Red Peppers and Fontina Cheese
Cooking Light

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)

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.

Yield: 6 servings

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