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    You are in: Home / Recipes / Roast Pepper Polenta Cakes Recipe
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    Roast Pepper Polenta Cakes

    Average Rating:

    1 Total Reviews

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    • on April 19, 2007

      A full-fledged fan of polenta I am always on the hunt for new ways to incorporate it into my menu. Found this recipe using the random recipe button and figured it was destiny. The dish was very easy to prepare and just delicious. I loved the contrast between the slightly crispy exterior and the creamy center laced with all sorts of tasty bits. As for my preparation, it was vegan (and WW Core) using both soymilk and soy cheese. Milk instead of water makes for a great result in this or any other polenta dish. I also used a mix of peppers -- red, orange and green -- as I had a bunch of halves leftover from another meal. A tip for those trying this recipe; the polenta cooks quickly so have your additions prepared before starting to cook. I served this for lunch with Tomato Basil Pizza Sauce as a side of chunky tomato sauce. One of the ways I know I loved a recipe is that I immediately begin thinking about variations that allow me to enjoy the best qualities of the dish while changing the flavors a bit. Here, I'm thinking fresh oregano instead of basil served with a black bean and corn relish or maybe a chunky salsa would be great; or provolone cheese with a tomato sauce with artichokes and/or olives. The ideas are just spinning and I'm looking forward to making it again. Thanks PCB!

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    Nutritional Facts for Roast Pepper Polenta Cakes

    Serving Size: 1 (175 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 260.8
    Calories from Fat 115
    Total Fat 12.7 g
    Saturated Fat 4.2 g
    Cholesterol 16.2 mg
    Sodium 139.0 mg
    Total Carbohydrate 28.9 g
    Dietary Fiber 3.2 g
    Sugars 2.7 g
    Protein 9.1 g


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