SUN-DRIED TOMATO POLENTA CAKE

Sun-Dried Tomato Polenta Cake image

Try this Sun-Dried Tomato Polenta Cake for a truly extraordinary side dish. This Sun-Dried Tomato Polenta Cake is topped with melty mozzarella and peppers.

Provided by My Food and Family

Categories Home

Time 2h55m

Yield Makes 12 servings, one topped polenta square each.

Number Of Ingredients 14

Ingredients

1-1/2 qt. (6 cups) water
2 cups yellow cornmeal
1 tsp. salt
1 cup KRAFT Grated Parmesan Cheese
1 cup chopped oil-packed sun-dried tomatoes
1/4 cup (1/2 stick) butter or margarine
1 green pepper, cut into strips
1 red pepper, cut into strips
1 yellow pepper, cut into strips
1 large onion, cut into strips
2 Tbsp. oil, divided
1 tsp. fennel seed, crushed
1 Tbsp. butter or margarine
1 pkg. (8 oz.) POLLY-O Whole Milk Mozzarella Cheese, cut into 12 slices

Steps:

Combine water, cornmeal and salt in heavy saucepan. Cook on low heat 30 min. or until mixture thickens and pulls away from side of pan, stirring frequently. Add Parmesan cheese, tomatoes and 1/4 cup butter; mix well. Spoon into greased 13x9-inch baking pan; smooth top. Cool to room temperature. Cover. Refrigerate at least 2 hours or up to 3 days until firm.
Cook and stir peppers and onions in 1 Tbsp. of the oil in large skillet on medium heat until tender. Stir in fennel; set aside.
Cut polenta into 12 squares. Melt remaining 1 Tbsp. oil and 1 Tbsp. butter in large skillet. Add polenta squares; cook until bottoms of squares are lightly browned; turn over. Top each with 1 cheese slice; cover. Continue cooking until bottoms are lightly browned and cheese is melted. Serve topped with the pepper mixture.

Nutrition Facts : Calories 290, Fat 15 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 35 mg, Sodium 540 mg, Carbohydrate 27 g, Fiber 2 g, Sugar 2 g, Protein 11 g