Cheesy Polenta Casserole With Roasted Bell Pepper Sauce

• 2 cups tomato-basil pasta sauce
• 14 pitted kalamata olive, chopped
• 1 tablespoon balsamic vinegar
• 14 teaspoon fresh ground black pepper
• 1 (7 ounce) bottle roasted red peppers, drained and sliced
• 1 (16 ounce) package polenta, cut in 12 slices
• 34 cup mozzarella cheese, shredded
• 2 tablespoons fresh parmesan cheese, grated

1. Preheat oven to 350.
2. Combine first 5 ingredients in a saucepan.
3. Simmer 10 minutes.
4. Spread sauce in bottom of a greased 13 x 9 baking dish.
5. Arrange the polenta slices over the sauce.
6. Spread remaining sauce over.
7. Sprinkle with cheeses.
8. Bake 20 minutes.

tomatobasil, olive, balsamic vinegar, ground black pepper, red peppers, polenta, mozzarella cheese, parmesan cheese

Taken from www.food.com/recipe/cheesy-polenta-casserole-with-roasted-bell-pepper-sauce-134342 (may not work)