Polenta and Roasted Pepper Salad Recipe - Recipe Center - Raley’s Family of Fine Food Stores
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Polenta and Roasted Pepper Salad
Polenta and Roasted Pepper Salad
4 cups reduced sodium chicken broth
3 tbsp. extra virgin olive oil, divided
1 cup polenta
3/4 cup Parmesan cheese shredded, divided
1/2 of a 16- oz. jar Nob Hill Trading Co. Roasted Bell Peppers
1/2 of a 2.2- oz. can sliced ripe olives drained
1/4 cup fresh basil snipped
2 tbsp. white balsamic vinegar
Salt and pepper freshly ground
2 tbsp. pine nuts toasted*
Prep time: 15 minutes, Cook time: 15 minutes Chill time: at least 1 hour

Lightly spray an 11-by-7-inch pan with olive oil cooking spray; set
aside. Bring broth and 1/2 tbsp. olive oil to a boil in a medium
saucepan. Add polenta; cook and stir over low heat for 15 minutes. Stir
in 1/4 cup cheese and pour into prepared pan; chill until firm, at least 1
hour. Cut polenta into 3/4-inch cubes and place in a large mixing bowl.
Drain peppers, reserving marinade, and cut into bite-size strips. Add
peppers, olives, remaining 1/2 cup cheese and basil to bowl with
polenta. Whisk together pepper marinade, remaining 2 tbsp. olive oil,
vinegar, salt and pepper. Drizzle over polenta and toss lightly to coat.
Sprinkle with pine nuts.

Makes 6 to 8 servings.

*To toast pine nuts, cook on a baking sheet at 375F for 5 to 10
minutes, checking and stirring frequently. Or, cook in a small skillet
over medium heat for about 5 minutes, stirring frequently until golden
Nutritional Information:
(based on 7): 240 calories, 9 g protein, 13 g total fat (3.5 g sat.), 22 g carbohydrate, 2 g fiber, 4 g sugar, 15 mg cholesterol, 940 mg sodium, 5 points