Guest guest Posted February 10, 2001 Report Share Posted February 10, 2001 * Exported from MasterCook * Polenta With Roasted Peppers, Mushrooms and Pecorino Cheese Recipe By :Andy Lo Russo, Sing & Cook Italian Serving Size : 2 Preparation Time :0:00 Categories : Main Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups water 1 Cup polenta 1 Bay Leaf Salt and black pepper to taste 1/2 Cup chopped mushrooms (crimini or portobello) 1/4 Cup Pecorino cheese 1 Cup Roasted Red Bell Peppers In a pre-heated oven, at 375F, roast the peppers until done (about 45 minutes). Take black skin off, chop and set aside. Bring 4 cups of water to a boil, add salt, pepper, and bay leaf. Slowly whisk in polenta. Stir until it sticks to the sides of the pan. Pour polenta into a 1/4 inch baking sheet pan and let cool. Meanwhile, saute the chopped mushrooms in olive oil. When polenta has hardened, cut into 2 to 4 inch squares or triangles and toast in a saute pan with olive oil, or roast in the oven until golden. Serve with the roasted peppers, mushrooms and the cheese on the top. Source: " www.singingchef.com. " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 563 Calories; 5g Fat (8.0% calories from fat); 17g Protein; 110g Carbohydrate; 14g Dietary Fiber; 15mg Cholesterol; 186mg Sodium. Exchanges: 7 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fat. Serving Ideas : Two main dish portions or four appetizer portions Nutr. Assoc. : 0 0 0 0 4204 1281 0 McTagit Clipbooks http://home.earthlink.net/~kitpath co-Moderator: http://community.sierra.com/WebX?14@@.ee741bb -------------------- Quote Link to comment Share on other sites More sharing options...
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