Polenta with Roasted Red Peppers and Fontina Cheese
A simple, yet satisfying dish. Slices of ready-to-use polenta are baked in a roasted red pepper and tomato sauce, topped with fontina cheese.
1 (16-ounce) can whole tomatoes
1/2 tablespoon olive oil
3 large red peppers, for roasting
1 (16-ounce) tube ready-to-use polenta
1 1/2 cups Wisconsin Fontina cheese, shredded
- Drain tomatoes, reserving liquid. Heat olive oil in a large skillet. Add tomatoes, gently breaking into 1/2 inch pieces with a wooden spoon. Allow tomatoes to gently simmer over low-medium heat while gradually adding the reserved liquid.
- While tomatoes are simmering, place whole red bell peppers on a foil-lined baking sheet.
- Bake in a preheated oven at 425°F (220°C) for about 15 minutes.
- With tongs, gently turn the roasting peppers and return to the oven for another 15 minutes. Keep doing this until the peppers are brownish-black on the outside and sizzling.
- Remove from the oven and immediately put in a brown paper bag and close tightly. This allows the peppers to steam which makes the removal of the skin easier. Wait 15 minutes, and remove peppers from the bag onto a cutting board. Remove the charred skins, the stem and the seeds. Do not rinse the roasted peppers, as much of the flavor is in the juice.
- Slice the roasted peppers into 1/4 inch strips and add peppers to the simmering tomatoes and juice.
- Place 1/4 cup of the tomato/roasted pepper sauce in a 13x9 inch baking dish.
- Slice the ready-to-use polenta into 1/2 inch rounds and arrange in the baking dish. Gently ladle the remaining sauce over the polenta. Sprinkle with Fontina cheese.
- Bake in a preheated oven at 350°F (175°C) for 25 minutes. Serve immediately.
Makes 6 servings.
Recipe provided courtesy of Wisconsin Milk Marketing Board, Inc.