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Polenta with Roasted Red Peppers and Fontina Cheese recipe

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.

    Polenta with Roasted Red Peppers and Fontina Cheese

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  • Comments

    1 Comment

    Recipes

    This looks deeeeevine girl! That polenta looks so so creamy! And with a fried egg and caramelized mushrooms? I am all about this dish! And I can t wait to see your scheduled maintenance!!!


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