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Name: Cheesy Polenta with Pea And Tomato Ragout
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: Salt and black pepper; 2 Garlic crushed; 1 375 g packet instant polenta; Freshly grated nutmeg; 175 g Strong mature Cheddar;

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INGREDIENTS

Salt and black pepper
2 Garlic ; crushed
1 375 g packet instant polenta
Freshly grated nutmeg
175 g Strong mature Cheddar;

Servings

INSTRUCTIONS

MMMMM---------------------------RAGOUT-------------------------------- 1 tb Olive oil 4 Rashers lean smoked bacon; -diced 1 lg Onion; chopped 1 lg Cooking apple; peeled, cored -and ; chopped 1 400 g can chopped tinned -tomatoes 1 ct Sieved tomatoes 1 Bay leaf 2 ts Dried thyme 125 g Frozen peas Salt and black pepper First make the sauce by heating the oil in a saucepan and frying the onions with the bacon until golden brown. Add the diced apples and fry for a further 3 minutes. Stir in all the remaining sauce ingredients except for the peas. Season well, bring to the boil and simmer for 20 minutes, adding the peas for the final 5 minutes of cooking time. Meanwhile cook the polenta following the instructions on the packet. Preheat the grill and mix the garlic, half the cheese and grated nutmeg into the cooked polenta. Season well. Spoon the polenta into a greased shallow ovenproof dish, scatter over the remaining cheese and place under the grill for 8-10 minutes, or until bubbling hot and golden brown. Serve at once with the tomato and pea ragout. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/

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Cheesy Polenta with Pea And Tomato Ragout

Salt and black pepper
2 Garlic crushed
1 375 g packet instant polenta
 Freshly grated nutmeg
175 g Strong mature Cheddar;

MMMMM---------------------------RAGOUT--------------------------------      1 tb Olive oil      4    Rashers lean smoked bacon;           -diced      1 lg Onion; chopped      1 lg Cooking apple; peeled, cored           -and           ; chopped      1    400 g can chopped tinned           -tomatoes      1 ct Sieved tomatoes      1    Bay leaf      2 ts Dried thyme    125 g  Frozen peas           Salt and black pepper   First make the sauce by heating the oil in a saucepan and frying the  onions with the bacon until golden brown. Add the diced apples and  fry for a further 3 minutes. Stir in all the remaining sauce  ingredients except for the peas. Season well, bring to the boil and  simmer for 20 minutes, adding the peas for the final 5 minutes of  cooking time.    Meanwhile cook the polenta following the instructions on the packet.  Preheat the grill and mix the garlic, half the cheese and grated  nutmeg into the cooked polenta. Season well. Spoon the polenta into a  greased shallow ovenproof dish, scatter over the remaining cheese and  place under the grill for 8-10 minutes, or until bubbling hot and  golden brown. Serve at once with the tomato and pea ragout.    DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights  reserved. Carlton Food Network http://www.cfn.co.uk/

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Nutrition

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Serving Size: 1 Serving (46g)
Recipe Makes: 4 servings

Calories: 4
Calories from Fat: 1 (25%)

Amt Per Serving		% DV

	Total Fat 0.1g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 39.1mg		1 %
Potassium 8.1mg		0 %
Total Carbohydrate 0.7g		0 %
	Dietary Fiber 0.1g	0 %
	Sugars, other 0.6g
Protein 0.1g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 4

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