Ingredients
3 large red bell peppers
1 (14.5 ounce) can whole tomatoes, undrained and chopped
Vegetable cooking spray
1 (16 ounce) tube polenta, cut crosswise into 12 slices
1 1/4 cups (5 ounces) shredded fontina cheese
Fresh basil
Preparation
Preheat broiler. Cur peppers in half lengthwise; discarding seeds and membranes. Place pepper halves, skin sides up, on an aluminum foil lined baking sheet; flatten. Broil 10 minutes or until blackened. Place in a plastic bag and seal. Let stand for 15 minutes. Peel; cut into strips. Set aside.
Preheat oven to 350 degrees. Drain tomatoes in sieve over bowl; reserve liquid. Set aside.
Place a large skillet over medium low heat; add chopped tomatoes, Cook 1 minute. Gradually add tomato liquid and simmer one minute. Add pepper strips and simmer for 5 minutes. Remove from heat.
Spread 1/4 cup pepper sauce in bottom of a 13 X 9 inch baking dish coated with cooking spray. Arrange polenta slices over pepper sauce; spread remaining pepper sauce over polenta.
Sprinkle with cheese and bake at 350 degrees for 25 minutes. Garnish with basil.
