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Polenta With Roasted Red Peppers And Fontina Cheese

A home-style Polenta With Roasted Red Peppers And Fontina Cheese made with Red Bell Peppers, Canned Tomatoes Vegetable Cooking Spray, Polenta, and Fontina Cheese Fresh Basil. Serves 6. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 3
• 14 1/2 oz
• 16 oz
• 1 3/4 cup

Method (preview)

1. 1

   Preheat broiler. Cut peppers in half lengthwise; discard seeds and membranes.

2. 2

   Place pepper halves, skin sides up, on foil-lined baking sheet; flatten with hand.

3. 3

   Broil 10 minutes or until blackened.

4. 4

   Place in a zip-top bag; seal.

5. 5

   Let stand 15 minutes.

6. 6

   Peel; cut into strips.

7. 7

   Set aside.

8. 8

   Preheat oven to 350�.

9. 9

   Drain tomatoes in sieve over bowl; reserve liquid.

10. 10

    Set aside.

11. 11

    Place a large skillet over medium-high heat; add chopped tomatoes.

12. 12

    Cook 1 minute.

13. 13

    Gradually add tomato liquid; simmer 1 minute.

14. 14

    Add pepper strips; simmer 5 minutes.

15. 15

    Remove from heat.

16. 16

    Spread 1/4 cup pepper sauce in bottom of a 13X9 inch baking dish coated with cooking spray.

17. 17

    Arrange polenta slices over pepper sauce; spread remaining pepper sauce over polenta.

18. 18

    Sprinkle with cheese.

19. 19

    Bake at 350� for 25 minutes.

20. 20

    Garnish with basil, if desired.

21. 21

    NOTES: Use less cheese to make this under 30% CFF.