Polenta Con Griglie Pomidoro E Pepperoncini |
Course : Polenta
Serves: 1 |
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Ingredients:
1 quart water |
1 cup polenta or cornmeal |
1 1/2 tablespoons olive oil |
1/2 tablespoons salt -- optional |
1 medium roasted red pepper -- cut in small strips about 1 inch x 1 inch |
6 medium sundried tomatoes -- cut in strips about 1/4 inch x 1 inch |
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Preparation / Directions:
Bring the water to a boil. Add the olive oil and salt. Add the polenta. Reduce heat as low as possible. Continue to stir for about 4 minutes. Turn off the heat and stir in the roasted red pepper and sundried tomatoes.
Pour into a prepared pan or dish. I used an 8" x 8" foil pan which I sprayed with butter flavored Pam. I would have preferred a smaller, deeper pan or dish. Cool slightly and refrigerate.
When the polenta is cool and firm, cut into slices about 1" x 4". Combine 1/2 tablespoon of butter and 1/2 tablespoon of olive oil in a frying pan. Brown the polenta slices in this mixture. Serve warm. You may serve it plain or with a marinara sauce.
Note: I bought a package of Colavita Polenta. If you cannot find it, you can substitute finely ground yellow cornmeal.
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Nutritional Information:
193 Calories (kcal); 20g Total Fat; (92% calories from fat); trace Protein; 3g Carbohydrate; 0mg Cholesterol; 3227mg Sodium |
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