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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Preparation Time

  Cooking Time - 10 minutes, Preparation Time - 10 minutes

• Source

  All Recipes

| 1. Place the polenta, water and salt in a saucepan, and bring to a boil. Cook, stirring constantly for 3 to 5 minutes, until thick. Pour into a pie plate or shallow baking dish. Cover with plastic wrap, and refrigerate until chilled. | 2. Preheat the oven to 450 degrees F (220 degrees C). Heat oil in a skillet over medium heat. Add the onion and bell pepper, and cook, stirring until onion is soft. Set aside. | 3. Spread the marinara sauce over the chilled polenta 'crust'. Top with the onion and pepper mixture, pepperoni, tomato and oregano. Season lightly with salt and pepper. | 4. Bake for 10 minutes in the preheated oven. Sprinkle cheese over the top, and continue to bake for an additional 2 to 3 minutes, until cheese is melted. Cut into 6 wedges, and serve hot. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
polenta	1/2	cup		-	-	-	-
water	2 1/4	cups		0.0	0.0	0.0	0.0
salt	1/2	teaspoon		-	-	-	-
olive oil	2	teaspoons		79.56	0.0	0.0	9.0
onion	1/2	cup	sliced	32.0	7.472	0.88	0.08
green bell pepper	1/4	cup	diced	-	-	-	-
marinara sauce	1/2	cup		-	-	-	-
pepperoni	10	slices	reduced fat	-	-	-	-
tomato	1/3	cup	diced	8.94	1.932	0.4371	0.0993
oregano	1/4	teaspoon		0.6625	0.1723	0.0225	0.0107
salt pepper	to taste			-	-	-	-
mozzarella cheese	1/2	cup	shredded part-skim	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.