A simple, yet satisfying dish. Slices ofready-to-use polenta are baked in a roasted red pepper and tomatosauce, topped with fontina cheese.
Recipe: Polenta with RoastedRed Peppers and Fontina Cheese
1 (16-ounce) can whole tomatoes 1/2 tablespoon olive oil 3 large red peppers, for roasting 1 (16-ounce) tube pre-made polenta 1 1/2 cups (6 ounces) Wisconsin Fontina cheese, shredded
Drain tomatoes, reserving liquid. Heatolive oil in a large skillet. Add tomatoes, gently breaking into1/2 inch pieces with a wooden spoon. Allow tomatoes to gentlysimmer over low-medium heat while gradually adding the reservedliquid.
While tomatoes are simmering, place wholered bell peppers on a foil-lined baking sheet.
Bake at 425°F (220°C) for about15 minutes.
With tongs, gently turn the roasting peppersand return to the oven for another 15 minutes. Keep doing thisuntil the peppers are brownish-black on the outside and sizzling.
Remove from the oven and immediately putin a brown paper bag and close tightly. This allows the peppersto steam which makes the removal of the skin easier. Wait 15minutes, and remove peppers from the bag onto a cutting board.Remove the charred skins, the stem and the seeds. Do not rinsethe roasted peppers, as much of the flavor is in the juice.
Slice the roasted peppers into 1/4 inchstrips and add peppers to the simmering tomatoes and juice.
Place 1/4 cup of the tomato/roasted peppersauce in a 13×9 inch baking dish.
Slice the pre-made polenta into 1/2 inchrounds and arrange in the baking dish. Gently ladle the remainingsauce over the polenta. Sprinkle with Fontina cheese.
Bake at 350°F (175°C) for 25 minutes.Serve immediately.
Makes 6 servings.
Recipe provided courtesy of Wisconsin MilkMarketing Board, Inc.
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