Directions:
- ROASTED RED PEPPERS: Broil red peppers, turning often, until charred, 15 minutes. Let cool. Peel off blackened skins. Core, seed and thinly slice; place in a small bowl.
- Sprinkle with oil, vinegar and salt; toss. Stir in basil. Set side.
- In large saucepan, bring 4 cups water and salt to boil; reduce heat to low. Gradually whisk in cornmeal; cook, stirring often, for 10 minutes.
- Add corn; cook until tender-crisp and polenta is thick enough to mound on a spoon, 5-10 minutes. Stir in cheese. Spread in greased 13x9-inch glass baking dish. Let cool until set, about 30 minutes.
- Cut polenta into 12 squares. Place on greased grill over medium heat; close lid and grill, turning once, until marked, about 8 minutes. Served topped with red peppers.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 90.44 Kcal (379 kJ) | ||
| Calories from fat | 26.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.97g | 5% | |
|---|---|---|---|
| Cholesterol | 3.67mg | 1% | |
| Sodium | 222.42mg | 9% | |
| Potassium | 130.78mg | 3% | |
| Total Carbs | 12.85g | 4% | |
| Sugars | 1.69g | 7% | |
| Dietary Fiber | 1.67g | 7% | |
| Protein | 3.17g | 6% | |
| Vitamin C | 38.1mg | 64% | |
| Iron | 0.4mg | 2% | |
| Calcium | 50.2mg | 5% | |
| Amount Per 100 g | |||
| Calories | 155.35 Kcal (650 kJ) | ||
| Calories from fat | 45.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.1g | 5% | |
|---|---|---|---|
| Cholesterol | 6.3mg | 1% | |
| Sodium | 382.07mg | 9% | |
| Potassium | 224.66mg | 3% | |
| Total Carbs | 22.07g | 4% | |
| Sugars | 2.9g | 7% | |
| Dietary Fiber | 2.86g | 7% | |
| Protein | 5.45g | 6% | |
| Vitamin C | 65.5mg | 64% | |
| Iron | 0.6mg | 2% | |
| Calcium | 86.2mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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