Polenta Triangles With Roasted Red Bell Pepper Sauce Recipe

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Polenta Triangles With Roasted Red Bell Pepper Sauce
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Ingredients
18
Count
Nutrition
385
Calories
Total time
35
Minutes
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Ingredients:

Directions:

  1. RED PEPPER SAUCE:.
  2. Roast the red and poblano peppers whole over a gas flame, a charcoal flame or under a broiler, turning 1/4 rotation every few minutes, until entirely blackened.
  3. Immediately place in a paper bag, seal, and let sit for 3 minutes.
  4. Peel off the charred skin and discard.
  5. Slice the peeled peppers open and discard the membranes and seeds.
  6. Thinly slice two of the red peppers and set aside.
  7. In a saute pan over medium heat, heat the butter and olive oil and add the shallots.
  8. Cook for about 6 minutes, stirring frequently, or until the shallots just begin to show signs of browning.
  9. Add the stock, 2 roasted bell peppers, poblano chili, and thyme. Bring to a boil, then immediately reduce heat to medium-low and simmer for 15 minutes. (Adjust heat as required to simmer.).
  10. Remove from heat and let cool.
  11. In a food processor or blender (I use my kitchen 'motorboat'), add pan contents along with the lemon juice, salt, and pepper.
  12. Blend until smooth.
  13. Return to sauce pan and add remaining thinly sliced red pepper.
  14. Set aside.
  15. POLENTA:.
  16. In a large pot over medium-high heat, bring stock to a boil.
  17. Slowly pour in polenta, stirring constantly with a whisk as you add it.
  18. Reduce heat to moderately low and cook, stirring constantly, until polenta is smooth.
  19. Reduce to low heat, cover and cook until polenta is smooth, and no longer gritty on the tongue, about 30 minutes. Just before finishing, stir in Parmigiano–Reggiano and thyme.
  20. Pour creamy polenta into lightly oiled round cake or pie pan using a rubber spatula to smooth the surface.
  21. Refrigerate polenta until completely cold and firm.
  22. Cut polenta into wedges and remove from pan with a spatula.
  23. To Bake:.
  24. Bake at 450 degrees for until lightly browned, approximately 10-12 minutes.
  25. Pan Fried:.
  26. Add enough olive oil to completely coat the bottom of a large, heavy skillet and heat to medium.
  27. Add as many polenta triangles as you can without crowding the pan and cook for 2-3 minutes on each side or until golden. Sprinkle lightly with grated parmigiano-reggiano cheese.
  28. To Serve:.
  29. Just before serving, re-heat sauce in a saucepan and stir in cream.
  30. Ladle 1/2 cup of roasted red bell pepper sauce over each wedge. Top with Parmigiano-Reggiano and serve immediately.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 384.6 Kcal (1610 kJ)
Calories from fat 209.75 Kcal
% Daily Value*
Total Fat 23.31g 36%
Cholesterol 46.53mg 16%
Sodium 752.53mg 31%
Potassium 552.96mg 12%
Total Carbs 35.76g 12%
Sugars 11.91g 48%
Dietary Fiber 4.04g 16%
Protein 10.24g 20%
Vitamin C 88mg 147%
Vitamin A 2.9mg 96%
Iron 34.4mg 191%
Calcium 78.8mg 8%
Amount Per 100 g
Calories 81.95 Kcal (343 kJ)
Calories from fat 44.69 Kcal
% Daily Value*
Total Fat 4.97g 36%
Cholesterol 9.91mg 16%
Sodium 160.34mg 31%
Potassium 117.82mg 12%
Total Carbs 7.62g 12%
Sugars 2.54g 48%
Dietary Fiber 0.86g 16%
Protein 2.18g 20%
Vitamin C 18.7mg 147%
Vitamin A 0.6mg 96%
Iron 7.3mg 191%
Calcium 16.8mg 8%

* 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 8.8
    Points
  • 10
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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