Try this Polenta with Roasted Red Peppers And Fontina Cheese recipe, or contribute your own.
Suggest a better description1. Preheat broiler. Cut peppers in half lengthwise; discard seeds and membranes. Place pepper haves, skin sides up, on foil 2. Preheat oven to 350 oF. 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 oF for 25 minutes. Garnish with basil, if desired. Yield: 6 servings. CALORIES 187 (38% from fat); FAT 7.8g (sat 4.6g; mono 2.1g, poly 0.6g); PROTEIN 9.3g; CARB 20.2g; FIBER 3.4g; CHOL 27mg; IRON 2.4mg; SODIUM 622mg; CALC 151mg. Recipe by: Cooking Light Magazine, May 1997
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Serving Size: 1 Serving (226g) | ||
Recipe Makes: 6 servings | ||
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Calories: 307 | ||
Calories from Fat: 17 (6%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.8g | 2 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.4g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 8.7mg | 0 % | |
Potassium 287.9mg | 8 % | |
Total Carbohydrate 64.8g | 19 % | |
Dietary Fiber 4.7g | 19 % | |
Sugars, other 60.1g | ||
Protein 6.3g | 9 % | |
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. |
Calories per serving: 307
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