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Baked Polenta with Peperonata Sauce

  • 6servings
  • 65minutes
  • 270calories

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Source: www.bettycrocker.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, C, P
MineralsZinc, Copper, Natrium, Chromium, Silicon, Calcium, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3 tablespoons olive or vegetable oil

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

  3. 1 clove garlic, finely chopped

  4. 3/4 cup chopped pitted Kalamata or ripe olives

  5. 1 tablespoon chopped fresh or 1 teaspoon dried basil leaves

  6. 1/2 teaspoon salt

  7. 1/4 teaspoon pepper

  8. 1 can (28 ounces) diced tomatoes, drained

  9. 1 jar (12 ounces) roasted red bell peppers, drained and chopped

  10. 1 tube (16 ounces) refrigerated polenta

  11. 1 1/4 cups grated Romano or Parmesan cheese

Instructions Jump to Ingredients ↑

  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.

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