3 Fat Chicks on a Diet Weight Loss Community  

Go Back   3 Fat Chicks on a Diet Weight Loss Community > Diet Central > Weight Watchers > Simply Filling/Core > Simply Filling and Core Recipes

Recipe of the Day: Provolone Polenta with Red Pepper Sauce

Closed Thread
Thread Tools
Old 05-18-2005, 10:32 PM   #1
Senior Member
aghiowa's Avatar
Join Date: Nov 2004
Location: Iowa
Posts: 2,220

Exclamation Recipe of the Day: Provolone Polenta with Red Pepper Sauce

Here it is, finally! This recipe looks complicated, but it's not too hard, really. And the roasted red pepper sauce really makes the polenta come alive.

Provolone Polenta with Red Pepper Sauce

Serving Size : 9

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups water
1 1/2 cups cornmeal
1 1/2 cups cold water
1 teaspoon salt
1 1/2 cups shredded fat free provolone cheese (or you can use mozzarella if you can't find provolone)
2 medium red sweet peppers -- halved and seeded
2 teaspoons Splenda
2 teaspoons balsamic vinegar
1/8 teaspoon salt
olive oil
curly endive (optional)

For polenta, in a 3-quart saucepan bring the 3 cups water to boiling. In a medium bowl combine cornmeal, the 1 1/2 cups cold water, and the 1 teaspoon salt. Slowly add the cornmeal mixture to the boiling water, stirring constantly.

Cook and stir until mixture returns to boiling. Reduce heat to very low. Cover and simmer for 15 minutes, stirring occasionally. Stir 3/4 cup of the shredded cheese into the hot polenta.

Turn the mixture into an ungreased 13X9X2 inch pan. (I would use a larger pan so your polenta shapes are not so thick.) Cool slightly. Cover and refrigerate for several hours or till firm.

Meanwhile, for sauce, place sweet pepper halves, cut sides down, on a foil-lined baking sheet. Bake in a 425 degree oven for 20-25 minutes or till skin is brown. Immediately place hot peppers in a clean paper bag; seal. Let stand for 10 minutes.

When peppers are cool enough to handle, peel off skins, using a sharp knife. In a blender container, combine peppers, Splenda, vinegar, and the 1/8 teaspoon salt. Cover and blend until smooth. Transfer to a small saucepan; heat through.

Cut chilled polenta into 18 triangles. Arrange triangles on a lightly greased baking sheet. Brush with olive oil. Broil 4-5" from heat for 4 minutes. Turn over triangles. Brush with additional oil. Broil for 4 minutes more or until golden brown. Sprinkle remaining cheese over polenta. Let stand 2 minutes or until cheese melts.

To serve, line individual plates with endive. Arrange polenta triangles on plates and spoon warm sauce over.

NOTES : To get 18 triangles, cut the chilled polenta crosswise into thirds, then cut lengthwise into thirds. Cut each polenta rectangle into half diagonally.

aghiowa is offline  
Closed Thread
Posts by members, moderators and admins are not considered medical advice
and no guarantee is made against accuracy.

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

vB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are Off

All times are GMT -4. The time now is 06:33 AM.

Powered by vBulletin® Version 3.6.7
Copyright ©2000 - 2015, Jelsoft Enterprises Ltd.
Search Engine Optimization by vBSEO 3.3.2