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Sun-Dried Tomato Polenta Squares Topped with Three Peppers
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Sun-Dried Tomato Polenta Squares Topped with Three Peppers

55 Min(s)
10 Min(s) Prep
45 Min(s) Cook
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12 servings
Original recipe yields 12 servings
6 cups cold water
2 cups yellow cornmeal
1 tsp. salt
1 cup chopped oil-packed sun-dried tomatoes
1/4 cup(1 stick) butter or margarine
1 red pepper, cut into strips
1 yellow pepper, cut into strips
1 green pepper, cut into strips
1 large onion, cut into strips
2 Tbsp. olive oil
1 tsp. fennel seed, crushed
1 Tbsp. butter or margarine
1 pkg. (8 oz.) POLLY-O Whole Milk Mozzarella Cheese, sliced
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Let's Make It
1
Stir cold water, cornmeal and salt in heavy saucepan. Cook on low heat until thick and pulls away from sides of pan, about 30 minutes, stirring frequently. Stir in parmesan cheese, tomatoes and 1/4 cup butter.
2
Pour polenta into buttered 13x9-inch baking pan; smooth top. Allow to cool to room temperature. Refrigerate until firm.
3
Cook and stir peppers and onion in 1 tablespoon of the oil until tender. Add fennel.
4
Cut polenta into 12 squares. Cook in skillet in remaining 1 tablespoon oil and 1 tablespoon butter until browned on bottom side. Turn; top each with 1 slice mozzarella cheese. Cover. Continue cooking until bottom is browned and cheese is melted. To serve, place 1 polenta square on each serving plate; top with pepper mixture. Sprinkle with additional parmesan cheese, if desired.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
12
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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