Polenta With Roasted Red Peppers And Fontina Cheese
|Red bell peppers||3 Large|
|Canned whole tomatoes||14 1⁄2 Ounce, undrained|
|Refrigerated polenta||16 Ounce, cut into 12 slices (Prepared)|
|Fontina cheese||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.