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Receta Polenta With Roasted Red Peppers And Fontina Cheese
by Global Cookbook

Polenta With Roasted Red Peppers And Fontina Cheese
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Ingredientes

  • 3 lrg red bell peppers
  • 14 1/2 ounce whole tomatoes, undrained and minced
  •     cooking spray
  • 16 ounce polenta cut crosswise into 12 slices
  • 1 1/4 c. shredded fontina cheese
  •     fresh basil, optional

Direcciones

  1. Preheat broiler. Cut peppers in half lengthwise; throw away seeds and membranes. Place pepper haves, skin sides up, on foil
  2. Preheat oven to 350 oF. Drain tomatoes in sieve over bowl; reserve liquid. Set aside.
  3. Place a large skillet over medium-low heat; add in minced tomatoes. Cook 1 minute.
  4. Gradually add in tomato liquid; simmer 1 minute. Add in pepper strips; simmer 5 min. Remove from heat.
  5. Spread 1/4 c. pepper sauce in bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange polenta slices over pepper sauce; spread remaining pepper sauce over polenta. Sprinkle with cheese. Bake at 350 oF for 25 min. Garnish with basil, if you like.
  6. Yield: 6 servings.