Roasted Red Pepper Polenta Triangles

Roasted Red Pepper Polenta Triangles

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  • Each triangle without topping
  • 44 cal
  • 0.7 fat (0g sat)
  • 0mg chol
  • 181mg sodium
  • 8.3g carb
  • 0.3g fiber
  • 1.3g protein


  • 3 cups vegetable broth
  • 1 teaspoon sea salt
  • 1 cup instant polenta
  • 1 tablespoon extra virgin olive oil
  • 1 roasted red pepper, finely chopped


Bring broth and salt to a boil. Add polenta, stirring constantly, until it thickens, about 2 minutes. Remove from heat. Stir in oil and red pepper.
Spread mixture out evenly in a greased 9- by 11-inch baking sheet. Cool at least 1 hour or up to 24 hours.

Preheat oven to 400° F. Grease two 9- by 13-inch glass pans. Cut polenta into 4 strips vertically and 3 horizontally, ending with 12 even squares. Cut each square diagonally into 2 triangles. Place separated triangles in pans and bake 20 minutes or until lightly browned on bottoms.

To serve

These bite-size polenta triangles are a great base for a myriad of toppings. Here are some palate-pleasing ideas:

  • Tomato and corn salsa with a dab of crème fraîche
  • PCC Feta Sun-dried Tomato Spread
  • PCC Smoked Mushroom Mousse
  • Olive tapenade with crumbled goat cheese
  • Herbed goat cheese (soften goat cheese and stir in minced, fresh herbs such as parsley, rosemary or chives)
  • Caramelized onions and Gorgonzola

Special notes:

While this recipe traditionally calls for baking, try grilling the polenta for a tasty alternative that also keeps the kitchen cool on hot summer days. Brush the triangles on both sides with olive oil. Grill over medium heat about 2 to 3 minutes per side.

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