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    Cheesy Polenta w/ Roasted Red Peppers


    Source of Recipe


    Cooking Light 2002

    Recipe Introduction


    Points: 4
    Yield: 4 servings

    List of Ingredients




    2 cups pasta sauce
    1/4 cup kalamata olives pitted and chopped
    1 Tbsp balsamic vinegar
    black pepper
    1 (7 oz) bottle roasted red peppers drained and chopped
    1 (16 oz) tube of polenta cut in 12 slices
    3/4 cup skim mozzarella cheese
    2 Tbsp fresh parmesan grated

    Recipe



    1. Combine first 5 ingredients in a saucepan and simmer 10 minutes.
    2. Spread 1/2 cup of the sauce in a 13 x 9-inch pan coated with cooking spray.
    3. Arrange polenta slices over sauce and spread remaining sauce on top.
    4. Sprinkle with cheeses and bake at 350 for 20 minutes.

    NUTRITIONAL INFO:
    Calories 221 fat 6.9 fiber 2.7
 

 

 

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