Sun-Dried Tomato Polenta Squares Topped with Three

Name: Sun-Dried Tomato Polenta Squares Topped with Three Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-1/2 qt. (6 cups) water; 2 cups yellow cornmeal; 1 tsp. salt; 1 cup KRAFT Grated Parmesan Cheese; 1 cup chopped oil-packed sun-dried tomatoes; 1/4 cup (1/2 stick) butter or margarine; 1 green pepper, cut into strips; 1 red pepper, cut into strips; 1 yellow pepper, cut into strips; 1 large onion, cut into strips King Sooper's 1 lb For $0.99 thru 02/09; 2 Tbsp. oil, divided; 1 tsp. fennel seed, crushed; 1 Tbsp. butter or margarine; 1 pkg. (8 oz.) POLLY-O Whole Milk Mozzarella Cheese, cut into 12 slices

Servings: persons

1-1/2 qt. (6 cups) water
2 cups yellow cornmeal
1 tsp. salt
1 cup KRAFT Grated Parmesan Cheese
1 cup chopped oil-packed sun-dried tomatoes
1/4 cup (1/2 stick) butter or margarine
1 green pepper, cut into strips
1 red pepper, cut into strips
1 yellow pepper, cut into strips
1 large onion, cut into strips King Sooper's 1 lb For $0.99 thru 02/09
2 Tbsp. oil, divided
1 tsp. fennel seed, crushed
1 Tbsp. butter or margarine
1 pkg. (8 oz.) POLLY-O Whole Milk Mozzarella Cheese, cut into 12 slices

1
Combine water, cornmeal and salt in heavy saucepan.
2
Cook on low heat 30 min.
3
or until mixture thickens and pulls away from side of pan, stirring frequently.
4
Add Parmesan cheese, tomatoes and 1/4 cup butter; mix well.
5
Spoon into greased 13x9-inch baking pan; smooth top.
6
Cool to room temperature.
7
Cover.
8
Refrigerate at least 2 hours or up to 3 days until firm.
9
Cook and stir peppers and onions in 1 Tbsp.
10
of the oil in large skillet on medium heat until tender.
11
Stir in fennel; set aside.
12
Cut polenta into 12 squares.
13
Melt remaining 1 Tbsp.
14
oil and 1 Tbsp.
15
butter in large skillet.
16
Add polenta squares; cook until bottoms of squares are lightly browned; turn over.
17
Top each with 1 cheese slice; cover.
18
Continue cooking until bottoms are lightly browned and cheese is melted.
19
Serve topped with the pepper mixture.

479

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 1-1/2 qt. (6 cups) water, 2 cups yellow cornmeal, 1 tsp. salt, 1 cup KRAFT Grated Parmesan Cheese, and more.

Yes, Sun-Dried Tomato Polenta Squares Topped with Three Peppers falls under the General 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.

That's it — enjoy your meal!

Sun-Dried Tomato Polenta Squares Topped with Three Peppers

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions