Polenta with Roasted Red Peppers and Fontina Cheese

Polenta with Roasted Red Peppers and Fontina Cheese
Photo by Oxmoor House

Ingredients

  • Fresh basil (optional)
  • Cooking spray
  • 1 (16-ounce) tube polenta, cut crosswise into 12 slices
  • 3 large red bell peppers
  • 1 (14.5-ounce) can whole tomatoes, undrained and chopped
  • 1 ¼ cups (5 ounces) shredded fontina cheese

Preheat broiler. Cut peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on foil-lined baking sheet; flatten with hand. Broil 10 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 15 minutes. Peel; cut into strips. Set aside.

View full recipe at My Recipes

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