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Name: Polenta And Peppers
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 1 Dsp chopped basil; 12 oz Mixed peppers; de-seeded and; 1 1/2 oz Reduced-fat Cheddar cheese;; Salt and black pepper; 3 tb Dry white wine; 1/2 oz Reduced-fat cooking spread; 3 oz Polenta cornmeal; ; sliced; 1 sm Garlic clove; chopped; 1 ts Fresh thyme; 2 tb olive oil; 1 Dsp balsamic vinegar; 2 oz Fresh leaf spinach

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INGREDIENTS

1 Dsp chopped basil
12 oz Mixed peppers; de-seeded and
1 1/2 oz Reduced-fat Cheddar cheese;
Salt and black pepper
3 tb Dry white wine
1/2 oz Reduced-fat cooking spread
3 oz Polenta cornmeal
; sliced
1 sm Garlic clove; chopped
1 ts Fresh thyme
2 tb olive oil
1 Dsp balsamic vinegar
2 oz Fresh leaf spinach

Servings

INSTRUCTIONS

1. Make the polenta well ahead. Bring 15floz / 425ml lightly salted water to the boil and sprinkle in the polenta. 2. Reduce the heat and cook for 20 minutes, stirring from time to time, or until the polenta comes away from the sides of the pan. 3. Stir in the basil, cheese and cooking spread, then transfer the mixture to a tin brushed with 1/2tbsp / 8ml olive oil. 4. Leave to cool and harden. When the polenta is quite solid, heat 1tbsp / 15ml olive oil in a frying pan and stir-fry the peppers and garlic for 15 minutes until soft. Add the wine and bring to a bubble. Add the spinach, vinegar, thyme and seasonings and remove from the heat. 6. Meanwhile, cut the cooled, solidified polenta into about 32 pieces. 7. Brush these with the remaining olive oil and grill for 10 minutes, until golden, turning once. 8. Serve the polenta with the peppers.

NOTES

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Polenta And Peppers

1 Dsp chopped basil
12 oz Mixed peppers; de-seeded and
1 1/2 oz Reduced-fat Cheddar cheese;
 Salt and black pepper
3 tb Dry white wine
1/2 oz Reduced-fat cooking spread
3 oz Polenta cornmeal
 ; sliced
1 sm Garlic clove; chopped
1 ts Fresh thyme
2 tb olive oil
1 Dsp balsamic vinegar
2 oz Fresh leaf spinach

1. Make the polenta well ahead. Bring 15floz / 425ml lightly salted water  to the boil and sprinkle in the polenta.    2. Reduce the heat and cook for 20 minutes, stirring from time to time, or  until the polenta comes away from the sides of the pan.    3. Stir in the basil, cheese and cooking spread, then transfer the mixture  to a tin brushed with 1/2tbsp / 8ml olive oil.    4. Leave to cool and harden. When the polenta is quite solid, heat 1tbsp /  15ml olive oil in a frying pan and stir-fry the peppers and garlic for 15  minutes until soft. Add the wine and bring to a bubble. Add the spinach,  vinegar, thyme and seasonings and remove from the heat.    6. Meanwhile, cut the cooled, solidified polenta into about 32 pieces.    7. Brush these with the remaining olive oil and grill for 10 minutes, until  golden, turning once.    8. Serve the polenta with the peppers.

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Nutrition

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Serving Size: 1 Serving (558g)
Recipe Makes: 1 servings

Calories: 79
Calories from Fat: 61 (77%)

Amt Per Serving		% DV

	Total Fat 6.8g	9 %
	Saturated Fat 0.9g	5 %
	Monounsaturated Fat 4.9g
	Polyunsanturated Fat 0.7g
Cholesterol 0mg		0 %
Sodium 156.3mg		5 %
Potassium 20.6mg		1 %
Total Carbohydrate 0.8g		0 %
	Dietary Fiber 0.1g	0 %
	Sugars, other 0.7g
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: 79

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