Cheesy Polenta Casserole With Roasted Bell Pepper Sauce
- 2 cups tomato-and-basil pasta sauce (such as Muir Glen)
- 1/4 cup chopped pitted kalamata olives
- 1 tablespoon balsamic vinegar
- 1/4 teaspoon freshly ground black pepper
- 1 (7-ounce) bottle roasted red bell peppers, drained and sliced
- Cooking spray
- 1 (16-ounce) tube of polenta, cut into 12 slices
- 3/4 cup (3 ounces) shredded part-skim mozzarella cheese
- 2 tablespoons grated fresh Parmesan cheese
- Preheat oven to 350u0b0.
- Combine first 5 ingredients in a medium saucepan. Bring to a simmer over medium heat, and cook 10 minutes, stirring sauce occasionally. Spread 1/2 cup sauce in bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange the polenta slices over the sauce, and spread remaining sauce over polenta. Sprinkle with cheeses. Bake casserole at 350u0b0 for 20 minutes or until bubbly.
tomato, olives, balsamic vinegar, freshly ground black pepper, red bell peppers, cooking spray, polenta, mozzarella cheese, parmesan cheese
Taken from www.myrecipes.com/recipe/cheesy-polenta-casserole-with-roasted-bell-pepper-sauce (may not work)