Monday, March 26, 2007

Baked Polenta with Roasted Pepper Sauce

Healthy Food can (and should) be tasty. I am modifying recipes by replacing ingredients high in calories and/or fat with low-fat ingredients, using lots of veggies and fresh produce. This weekend I made two dishes that are not only healthy but also easy to make. Both can be made ahead, kept for a day or two in the refrigerator, and baked when you are ready to eat.

Baked Polenta with Roasted Pepper Sauce

2 cups canned tomato, diced
1/4 cup chopped pitted kalamata olives
1 tablespoon balsamic vinegar
1/4 teaspoon freshly ground black pepper
8 oz canned roasted red bell peppers, drained and sliced
Cooking spray
1 cup dry yellow polenta

2 cups fat-free milk
2 cups water
1 teaspoon salt
3/4 cup (3 ounces) shredded part-skim mozzarella cheese
2 tablespoons grated fresh Parmesan cheese

Preheat oven to 350°.

Combine the milk and water in a large saucepan; bring to a boil. Remove from heat, and gradually add the polenta, stirring constantly with a whisk. Cover and cook over medium-low heat 2 minutes. Add 1 teaspoon salt. Coat a medium baking pan with cooking spray. Spread the polenta.
Combine first 5 ingredients in a medium saucepan. Bring to a simmer over medium heat, and cook 10 minutes, stirring sauce occasionally. Spread sauce over polenta. Sprinkle with cheeses. Bake at 350° for 20 minutes or until bubbly.

Yield: 4 servings


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