Recipe For Cooking Roasted Peppers And Mushrooms On Cornmeal Cakes

Toaster Oven Roasting :: Other Roasted Main Dishes

Roasted Peppers and Mushrooms on Cornmeal Cakes

Cornmeal Cakes
Nonstick cooking spray
1 1/2 C. yellow cornmeal
5 1/2 C. water
1 1/2 tea. salt

Several hr. or day before serving, grease an 11 x 7-in. baking dish with cooking spray. Place cornmeal in med. bowl; gradually whisk in 2 C. of the water. In lrg., deep saucepan, heat remaining 3 1/2 C. water and the salt to boiling; over low heat, whisk in cornmeal mixture. Whisk until cornmeal is smooth. Simmer 30 min. or until cornmeal thickens and pulls away from pan sides when stirred, stirring every 5 min. Spread evenly in prepared dish; cool. Place plastic wrap directly on surface; chill.

Vegetables
2 Tbsp. olive oil
2 lrg. cloves garlic, finely minced
1 each lrg. red, yellow and orange
    bell pepper, thinly sliced
1 lb. Cremini mushrooms
1 Tbsp. chopped fresh thyme leaves
1/2 tea. salt
1/4 tea. pepper

Preheat oven to 400 degrees F.

In custard C., microwave oil and garlic on HIGH 1 min. or until hot; in bowl, toss 2 tea. oil mixture with peppers. Place on jellyroll pan. In same bowl, toss mushrooms with remaining oil mixture; toss with peppers. Roast vegetables 40 min. or until tender and brown, adding thyme after 20 min. Stir in salt and pepper. Serve hot or at room temperature.

At serving time, turn out cornmeal onto cutting board; cut in half crosswise. Qt. crosswise to make 8 squares. Halve squares diagonally. In lrg., nonstick skillet, in 2 batches, in butter, brown cornmeal triangles on both sides. Remove to lrg. platter; keep warm. Top with pepper mixture.

Makes approximately 16 servings.