Cheesy Polenta Casserole with Roasted Bell Pepper Sauce


  • 2 tablespoons grated fresh Parmesan cheese
  • ¼ teaspoon freshly ground black pepper
  • 1 (7-ounce) bottle roasted red bell peppers, drained and sliced
  • 1 (16-ounce) tube of polenta, cut into 12 slices
  • 2 cups tomato-and-basil pasta sauce (such as Muir Glen)
  • Cooking spray
  • 1 tablespoon balsamic vinegar
  • + 2 more ingredients
    • ¾ cup (3 ounces) shredded part-skim mozzarella cheese
    • ¼ cup chopped pitted kalamata olives

Preheat oven to 350°. Combine first 5 ingredients in a medium saucepan. Bring to a simmer over medium heat, and cook 10 minutes, stirring sauce occasionally. Spread 1/2 cup sauce in bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange the polenta slices over the sauce, and sprea...

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