Polenta With Roasted Red Pepper And Fontina

1. 1

   Preheat broiler. Cur peppers in half lengthwise; discarding seeds and membranes. Place pepper halves, skin sides up, on an aluminum foil lined baking sheet; flatten. Broil 10 minutes or until blackened. Place in a plastic bag and seal. Let stand for 15 minutes. Peel; cut into strips. Set aside.

2. 2

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

3. 3

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

4. 4

   Spread 1/4 cup pepper sauce in bottom of a 13 X 9 inch baking dish coated with cooking spray. Arrange

5. 5

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

6. 6

   Sprinkle with cheese and bake at 350 degrees for 25 minutes. Garnish with basil.

* Per serving · 4 servings · Values may vary.

No additional tips available.