Recipes
Baked Polenta with Provolone, Roasted Peppers and Mushroom

Baked Polenta with Provolone, Roasted Peppers and Mushroom

YIELD: 24 appetizer, 8-10 entrée

For the Polenta:

8 cups water

2 tsps. salt

2 tsps. black pepper

1 tsp. dried rosemary

1 tsp. dried thyme

2 cups polenta

¼ cup roasted red peppers, well dried and diced

¼ cup Parmesan cheese, grated

2 Tbsps. butter

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