Directions:
- Preheat broiler. Cut peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on foil-lined baking sheet; flatten with hand. Broil 10 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 15 minutes. Peel; cut into strips. Set aside.
- Preheat oven to 350°. Drain tomatoes in sieve over bowl; reserve liquid. Set aside.
- Place a large skillet over medium-low heat; add chopped tomatoes. Cook 1 minute. Gradually add tomato liquid; simmer 1 minute. Add pepper strips; simmer 5 minutes. Remove from heat.
- Spread 1/4 cup pepper sauce in bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange polenta slices over pepper sauce; spread remaining pepper sauce over polenta. Sprinkle with cheese. Bake at 350° for 25 minutes. Garnish with basil, if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 44.97 Kcal (188 kJ) | ||
| Calories from fat | 16.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.88g | 3% | |
|---|---|---|---|
| Cholesterol | 6.85mg | 2% | |
| Sodium | 53.25mg | 2% | |
| Potassium | 83.22mg | 2% | |
| Total Carbs | 4.78g | 2% | |
| Sugars | 2.48g | 10% | |
| Dietary Fiber | 0.93g | 4% | |
| Protein | 1.72g | 3% | |
| Vitamin C | 59.9mg | 100% | |
| Vitamin A | 1.6mg | 52% | |
| Iron | 25.2mg | 140% | |
| Calcium | 38.3mg | 4% | |
| Amount Per 100 g | |||
| Calories | 50.33 Kcal (211 kJ) | ||
| Calories from fat | 18.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.1g | 3% | |
|---|---|---|---|
| Cholesterol | 7.67mg | 2% | |
| Sodium | 59.59mg | 2% | |
| Potassium | 93.13mg | 2% | |
| Total Carbs | 5.35g | 2% | |
| Sugars | 2.78g | 10% | |
| Dietary Fiber | 1.04g | 4% | |
| Protein | 1.93g | 3% | |
| Vitamin C | 67mg | 100% | |
| Vitamin A | 1.8mg | 52% | |
| Iron | 28.2mg | 140% | |
| Calcium | 42.8mg | 4% | |
* 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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