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Source: America's Favorite Food Associations

Polenta with Roasted Red Pepper Sauce
A great snack idea.
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Serves: 8
Prep Time: 60 minutes
Cook Time: 10 minutes
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3/4 cup yellow corn meal
2 cups boiling water
6 ounces blue cheese, crumbled
salt and pepper
butter
2 zucchini, sliced, sauteed
2 jars (12 ounces each) red pepper, drained, pureed
2 teaspoons sugar




Gradually stir cornmeal into boiling water in large saucepan; cook over low heat until thick, stirring constantly. Stir in 4 oz. blue cheese; season with salt and pepper. Pour into buttered 8-inch cake pan and chill (1 hour).

Heat jar peppers and sugar in small saucepan until hot. Cut polenta into wedges; sauté in oil until browned. Serve with pepper sauce and hot zucchini; sprinkle with remaining blue cheese.





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