Polenta With Peppers
- Total Time
- 20 minutes
- Rating
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Ingredients
- 2½tablespoons olive oil
- 2½tablespoons sherry vinegar
- 1½teaspoons balsamic vinegar
- Salt and freshly ground pepper to taste
- 1red pepper, seeded and finely chopped
- 1yellow pepper, seeded and finely chopped
- ½orange pepper, seeded and finely chopped
- ½green pepper, seeded and finely chopped
- 1shallot, peeled and finely chopped
- 8ounces quick-cooking polenta
- ¼cup heavy cream
- 2tablespoons butter
- Baby basil leaves for garnish
Nutritional analysis per serving (24 servings)
72 calories; 3 grams fat; 1 gram saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 9 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 1 gram protein; 85 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Whisk together oil, vinegars and salt and pepper. Add peppers and shallot. Set aside to marinate.
- Step 2
Cook polenta according to package directions and stir in the cream and butter at the end. Season with salt and pepper. Immediately pour onto a baking sheet lined with parchment paper and spread evenly. Set aside to set and cool.
- Step 3
Cut rounds of polenta with a cookie cutter. Top with peppers and a basil leaf.
Private Notes