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Baked Polenta with Peperonata Sauce
Baked Polenta with Peperonata Sauce
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Prep Time:
15 minutes
Total Time:
1 hour 5 minutes
Elevate family dinner with Italian flair! Try delicious polenta casserole with peperonata sauce - ready in just an hour.
Ingredients:
  • 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 can (28 ounces) diced tomatoes, drained
  • 1 jar (12 ounces) roasted red bell peppers, drained and chopped
  • 1 tube (16 ounces) refrigerated polenta
  • 1 1/4 cups grated Romano or Parmesan cheese
Instructions:
  • Preheat your oven to 350° and generously coat a 2-quart casserole or 8 x 8-inch baking dish with cooking spray.
  • - Heat oil in a 3-quart saucepan over medium heat. - Add onions and garlic, cook for 2 to 3 minutes until onions are crisp-tender. - Stir in Peperonata Sauce and remaining ingredients. - Simmer uncovered for about 8 minutes until slightly thickened.
  • Slice polenta into twelve 1/2-inch slices and lay 6 slices on the bottom of a casserole dish. Cover with half of the sauce and sprinkle with 1/2 cup of cheese. Repeat with the remaining polenta, sauce, and cheese.
  • Bake without covering for 35-40 minutes or until hot and bubbly with a golden brown cheese crust. Allow to rest for 10 minutes before serving.

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