Directions:
- Place the polenta, water and salt in a saucepan, and bring to a boil. Cook, stirring constantly for 3 to 5 minutes, until thick. Pour into a pie plate or shallow baking dish. Cover with plastic wrap, and refrigerate until chilled.
- Preheat the oven to 450 degrees F (220 degrees C). Heat oil in a skillet over medium heat. Add the onion and bell pepper, and cook, stirring until onion is soft. Set aside.
- Spread the marinara sauce over the chilled polenta 'crust'. Top with the onion and pepper mixture, pepperoni, tomato and oregano. Season lightly with salt and pepper.
- Bake for 10 minutes in the preheated oven. Sprinkle cheese over the top, and continue to bake for an additional 2 to 3 minutes, until cheese is melted. Cut into 6 wedges, and serve hot.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 126.34 Kcal (529 kJ) | ||
| Calories from fat | 58.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.52g | 10% | |
|---|---|---|---|
| Cholesterol | 16.51mg | 6% | |
| Sodium | 474.81mg | 20% | |
| Potassium | 144.43mg | 3% | |
| Total Carbs | 10.09g | 3% | |
| Sugars | 2.31g | 9% | |
| Dietary Fiber | 1.38g | 6% | |
| Protein | 6.47g | 13% | |
| Vitamin C | 10.1mg | 17% | |
| Vitamin A | 0.6mg | 20% | |
| Iron | 3.6mg | 20% | |
| Calcium | 183.2mg | 18% | |
| Amount Per 100 g | |||
| Calories | 69.78 Kcal (292 kJ) | ||
| Calories from fat | 32.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.6g | 10% | |
|---|---|---|---|
| Cholesterol | 9.12mg | 6% | |
| Sodium | 262.27mg | 20% | |
| Potassium | 79.78mg | 3% | |
| Total Carbs | 5.57g | 3% | |
| Sugars | 1.27g | 9% | |
| Dietary Fiber | 0.76g | 6% | |
| Protein | 3.57g | 13% | |
| Vitamin C | 5.6mg | 17% | |
| Vitamin A | 0.3mg | 20% | |
| Iron | 2mg | 20% | |
| Calcium | 101.2mg | 18% | |
* 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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