Zutaten für Roast Pepper Polenta Cakes
- Skim Milk
- 1 cup polenta
- Garlic Clove
- Cheddar Cheese
- Red Peppers
- 1/4 cup chopped fresh basil
- 2 tablespoons olive oil
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Zubereitung von Roast Pepper Polenta Cakes
- Preheat your grill or broiler. Slice 2 large bell peppers (any color) in half lengthwise and remove the seeds and membranes.
- Place the pepper halves cut-side down on the grill or broiler pan and cook for 15-20 minutes, or until the skin is blackened and blistered. Transfer to a bowl, cover with plastic wrap, and let cool slightly.
- Once cool enough to handle, peel off and discard the skins. Chop the roasted peppers into a small dice (about 1 cup).
- In a small saucepan, bring 2 cups of milk to a simmer over medium heat.
- Gradually whisk in 1 cup polenta, 1 clove minced garlic, and 1/4 teaspoon salt. Reduce heat to low and stir constantly for about 5-7 minutes, or until the polenta is thick and creamy.
- Remove from heat and stir in 1/2 cup grated Parmesan cheese. Let cool for 5 minutes.
- Gently stir in the diced roasted peppers and 1/4 cup chopped fresh basil.
- Divide the polenta mixture into 8 equal portions. Shape each portion into a patty about 1/2 inch thick.
- Heat 2 tablespoons olive oil in a large nonstick skillet over medium heat. Fry the polenta cakes for 3-4 minutes per side, or until golden brown and heated through.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
11g
Fat
21g
Carbs
9g
