Go Back
Print
Recipe Image
Notes
Smaller
Normal
Larger
Roasted Red Pepper and Polenta Casserole
recipetoplate
Roasted red peppers, tomatoes and fontina cheese add lots of flavor and little calories.
5
from
8
votes
Print Recipe
Pin Recipe
Prep Time
20
minutes
mins
Cook Time
45
minutes
mins
Total Time
1
hour
hr
5
minutes
mins
Course
Main Course
Cuisine
American
Servings
6
servings
Ingredients
3
red bell peppers
large
14.5
ounce
can whole tomatoes
16
ounce
tube polenta
cut into slices
1 1/4
cups
fontina cheese
shredded
fresh basil for garnish
optional
Instructions
Roasted Red Peppers
Preheat oven to broil.
Cut pepper in half lengthwise and remove seeds and membranes.
Place pepper on foil lined baking sheet, skin side up and broil for 10 minutes.
Seal in a plastic bag and let steam for 10 minutes.
Peel the skins off and discard. Cut peppers into strips.
Casserole
Preheat oven to 350°.
Drain tomatoes from juice and chop tomatoes, reserving juice.
Heat tomatoes in large skillet over medium heat for 1-2 minutes.
Add tomato juice and simmer for another 1-2 minutes.
Add peppers and simmer for 5-8 minutes or until some of the juice has simmered off.
Spread 1/4 cup of tomato and pepper sauce onto a greased or sprayed 9x13 baking pan.
Arrange polenta slices evenly in pan, then layer with remaining sauce, and top with shredded cheese.
Bake for 35 minutes.
Serve warm and garnish with fresh basil.
Notes
Substitute gruyere or mozzarella cheese if desired.
Keyword
baked polenta, fontina cheese, oven roasted peppers, polenta, polenta recipe, roasted bell pepper, roasted red pepper