Polenta with Roasted Red Peppers and Fontina Cheese

Name: Polenta with Roasted Red Peppers and Fontina Cheese
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 411 grams whole tomatoes, undrained and chopped; 142 grams 1/4 cups shredded fontina cheese; 454 grams polenta, cut crosswise into 12 slices; 3 larges red bell peppers

Polenta with Roasted Red Peppers and Fontina Cheese is a gluten free, fodmap friendly, and vegetarian side dish. One portion of this dish contains roughly 14g of protein, 9g of fat, and a total of 413 calories. This recipe serves 6. This recipe covers 17% of your daily requirements of vitamins and minerals. Head to the store and pick up bell peppers, fontina cheese, polenta, and a few other things to make it today. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Preheat broiler.

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Broiler

Cut peppers in half lengthwise; discard seeds and membranes.

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Peppers

Seeds

Place pepper halves, skin sides up, on foil-lined baking sheet; flatten with hand. Broil 10 minutes or until blackened.

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Pepper

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Baking Sheet

Aluminum Foil

Place in a zip-top plastic bag; seal.

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Ziploc Bags

Let stand 15 minutes. Peel; cut into strips. Set aside.

Preheat oven to 35

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Oven

Drain tomatoes in sieve over bowl; reserve liquid. Set aside.

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Tomato

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Sieve

Bowl

Place a large skillet over medium-low heat; add chopped tomatoes. Cook 1 minute. Gradually add tomato liquid; simmer 1 minute.

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Tomato

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Frying Pan

Add pepper strips; simmer 5 minutes.

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Pepper

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.

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Cooking Spray