Sun-Dried Tomato Polenta Squares Topped with Three Peppers Recipe

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: 6 cups cold water; 2 cups yellow cornmeal; 1 tsp. salt; 1 cup (4 oz.); 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

Servings: persons

6 cups cold water
2 cups yellow cornmeal
1 tsp. salt
1 cup (4 oz.)
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

1
Stir cold water, cornmeal and salt in heavy saucepan.
2
Cook on low heat until thick and pulls away from sides of pan, about 30 minutes, stirring frequently.
3
Stir in parmesan cheese, tomatoes and 1/4 cup butter.
4
Pour polenta into buttered 13x9-inch baking pan; smooth top.
5
Allow to cool to room temperature.
6
Refrigerate until firm.
7
Cook and stir peppers and onion in 1 tablespoon of the oil until tender.
8
Add fennel.
9
Cut polenta into 12 squares.
10
Cook in skillet in remaining 1 tablespoon oil and 1 tablespoon butter until browned on bottom side.
11
Turn; top each with 1 slice mozzarella cheese.
12
Cover.
13
Continue cooking until bottom is browned and cheese is melted.
14
To serve, place 1 polenta square on each serving plate; top with pepper mixture.
15
Sprinkle with additional parmesan cheese, if desired.

314

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 14 ingredients. The key ingredients include: 6 cups cold water, 2 cups yellow cornmeal, 1 tsp. salt, 1 cup (4 oz.), 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.

Sun-Dried Tomato Polenta Squares Topped with Three Peppers

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