Polenta With Roasted Red Peppers And Fontina Cheese requires just a handful of ingredients and is pretty easy to prepare too. The Polenta With Roasted Red Peppers And Fontina Cheese is rich with the flavors of bell peppers, tomatoes and cheese. Give this Polenta With Roasted Red Peppers And Fontina Cheese a try.
Red bell peppers
Canned whole tomatoes
14 1⁄2 Ounce, undrained
16 Ounce, cut into 12 slices (Prepared)
5 Ounce, shredded (1.25 Cups)
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.
Preheat oven to 350Â°.
Drain tomatoes, reserving liquid.
Place a large skillet over medium-low heat until hot.
Add chopped tomatoes, and cook 1 minute.
Gradually add tomato liquid, and cook 1 minute.
Add roasted pepper strips, and cook 5 minutes.
Spread 1/4 cup tomato mixture in bottom of a 13x 9 inch baking dish coated with cooking spray.
Arrange polenta slices over tomato mixture; spread remaining tomato mixture over polenta.
Sprinkle with cheese.
Bake at 350Â° for 25 minutes.
Garnish with basil, if desired.