Polenta with Roasted Red Peppers and Fontina Cheese

By Lv2Cook

Ingredients

• 3 large red bell peppers
• 1 (14.5-ounce) can whole tomatoes undrained and chopped
• Cooking spray
• 1 (16-ounce) tube tube polenta cut crosswise into 12 slices
• 1 1/4 cups (5 ounces) shredded fontina cheese
• Fresh basil (optional)

Details

Servings 1

Preparation

Step 1

Preheat broiler. Cut peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on foil-lined baking sheet; flatten with hand. Broil 10 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 15 minutes. Peel; cut into strips. Set aside.

Preheat oven to 350º. Drain tomatoes in sieve over bowl; reserve liquid. Set aside.

Place a large skillet over medium-low heat; add chopped tomatoes. Cook 1 minute. Gradually add tomato liquid; simmer 1 minute. Add pepper strips; simmer 5 minutes. Remove from heat.

Spread 1/4 cup pepper sauce in bottom of a 13 × 9-inch baking dish coated with cooking spray. Arrange polenta slices over pepper sauce; spread remaining pepper sauce over polenta. Sprinkle with cheese. Bake at 350º for 25 minutes. Garnish with basil, if desired.