Polenta Toasts With Roasted Peppers Recipe

Name: Polenta Toasts With Roasted Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Toasts:; 1/4 cup finely chopped onion; 1 teaspoon Extra Virgin Olive Oil; 1-1/2 cup reduced sodium chicken broth; 1 cup water; 2/3 cup yellow corn meal; 1 tablespoon grated Parmesan cheese; Salt, to taste; Roasted Peppers with Herbs:; 1 jar (7 ounces) roasted red peppers, rinsed and drained; 1 tablespoon chopped fresh basil or parsley; 2 tablespoons of extra virgin olive oil; 1-2 cloves of garlic or equivalent (chopped garlic, roasted garlic, or garlic powder)

Servings: persons

Toasts:
1/4 cup finely chopped onion
1 teaspoon Extra Virgin Olive Oil
1-1/2 cup reduced sodium chicken broth
1 cup water
2/3 cup yellow corn meal
1 tablespoon grated Parmesan cheese
Salt, to taste
Roasted Peppers with Herbs:
1 jar (7 ounces) roasted red peppers, rinsed and drained
1 tablespoon chopped fresh basil or parsley
2 tablespoons of extra virgin olive oil
1-2 cloves of garlic or equivalent (chopped garlic, roasted garlic, or garlic powder)

1
["1. Polenta Toasts: Combine the onion and olive oil in a 4-quart saucepan; cook, stirring over low heat until tender, about 5 minutes. Stir in the broth. In a separate bowl combine the water and cornmeal; stir into the broth and cook, stirring constantly, until the mixture boils and is very thick, about 10 minutes. Add cheese and salt, to taste.", "", "2. Line a 13x9-inch baking pan with foil; spray foil lightly with olive oil cooking spray. Add the polenta and spread in a smooth layer with a spatula. Refrigerate until very cold and firm, about 2 hours. Turn polenta out of pan and peel off foil. Cut into 1 1/2 inch squares. Preheat oven to 425""F. Spray a non-stick coated baking sheet with olive oil cooking spray. Arrange the polenta squares on the pan without touching.", "", "3. Bake on bottom oven rack until browned on bottom, about 15 minutes. Turn and bake until browned and crisp, about 10 minutes more.", "", "4. Meanwhile cut peppers into 12 even portions and arrange on a platter. Drizzle with olive oil and sprinkle with herbs and a grinding of black pepper. Arrange on top of each polenta square. Serve warm or at room temperature."]

222

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: Toasts:, 1/4 cup finely chopped onion, 1 teaspoon Extra Virgin Olive Oil, 1-1/2 cup reduced sodium chicken broth, and more.

Yes, Polenta Toasts With Roasted Peppers falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Polenta Toasts With Roasted Peppers

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