Roasted Red Pepper and Polenta Casserole
Roasted red peppers, tomatoes and fontina cheese add lots of flavor and little calories.
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.