Baked Polenta with Peperonata Sauce

Add Italian flavor to your family’s dinner! Enjoy this tasty polenta casserole made with peperonata sauce - ready in about an hour.

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Prep Time 15 min
Total Time 1 hr 5 min
Servings 6

Ingredients

Peperonata Sauce

3: tablespoons olive or vegetable oil

3: medium onions, chopped (1 1/2 cups)

1: clove garlic, finely chopped

3/4: cup chopped pitted Kalamata or ripe olives

1: tablespoon chopped fresh or 1 teaspoon dried basil leaves

1/2: teaspoon salt

1/4: teaspoon pepper

1: can (28 ounces) diced tomatoes, drained

1: jar (12 ounces) roasted red bell peppers, drained and chopped

Polenta

1: tube (16 ounces) refrigerated polenta

1 1/4: cups grated Romano or Parmesan cheese

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Directions

1 Heat oven to 350º. Spray 2-quart casserole or 8 x 8-inch baking dish with cooking spray.
2 In 3-quart saucepan, heat oil in over medium heat. Add onions and garlic; cook 2 to 3 minutes, stirring occasionally, until onions are crisp-tender. Stir in Peperonata Sauce remaining ingredients. Simmer uncovered about 8 minutes or until slightly thickened.
3 Cut polenta into twelve 1/2-inch slices. Arrange 6 slices polenta on bottom of casserole. Spread half of the sauce over polenta. Sprinkle with 1/2 cup of the cheese. Repeat with remaining polenta, sauce and cheese.
4 Bake uncovered 35 to 40 minutes or until heated through and cheese is light brown. Let stand 10 minutes before serving.

EXPERT TIPS

Expert Tips

If you’re short of time, you may like to substitute a 32-ounce jar of your favorite thick-and-chunky-style spaghetti sauce-try to find one flavored with ripe olives-for the Peperonata Sauce. You can also make this colorful casserole ahead of time. Cover and refrigerate it up to 24 hours and just plan on an extra 10 to 15 minutes of baking time.

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