| Polenta with Roasted Red Peppers and Fontina Cheese from Cooking Light |
3 large red bell peppers 1 (14.5-ounce) can whole tomatoes, undrained and chopped Cooking spray 1 (16-ounce) tube polenta, cut crosswise into 12 slices 1 1/4 cups (5 ounces) shredded fontina cheese Fresh basil (optional) Preheat broiler. 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. Set aside. Preheat oven to 350�. Drain tomatoes in sieve over bowl; reserve liquid. Set aside. Place a large skillet over medium-low heat; add chopped tomatoes. Cook 1 minute. Gradually add tomato liquid; simmer 1 minute. Add pepper strips; simmer 5 minutes. Remove from heat. Spread 1/4 cup pepper sauce in bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange polenta slices over pepper sauce; spread remaining pepper sauce over polenta. Sprinkle with cheese. Bake at 350� for 25 minutes. Garnish with basil, if desired. Yield: 6 servings |
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