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Ingredients
2 ½ tablespoons olive oil
2 ½ tablespoons sherry vinegar
1 ½ teaspoons balsamic vinegar
Salt and freshly ground pepper to taste
1 red pepper, seeded and finely chopped
1 yellow pepper, seeded and finely chopped
½ orange pepper, seeded and finely chopped
½ green pepper, seeded and finely chopped
1 shallot, peeled and finely chopped
8 ounces quick-cooking polenta
¼ cup heavy cream
2 tablespoons butter
Baby basil leaves for garnish
Nutritional analysis per serving
9 grams carbs; 5 milligrams cholesterol; 71 calories; 2 grams monosaturated fat; 1 gram saturated fat; 3 grams fat; 1 gram fiber; 85 milligrams sodium; 1 gram protein; 1 gram sugar
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