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Categories:
tomato olives balsamic vinegar freshly ground black pepper red bell peppers cooking spray polenta Mozzarella cheese Parmesan cheese
Viewed: 42 - Published at: 7 years agoIngredients
- 2 cups tomato-and-basil pasta sauce (such as Muir Glen)
- 1/4 cup chopped pitted kalamata olives
- 1 tablespoon balsamic vinegar
- 1/4 teaspoon freshly ground black pepper
- 1 (7-ounce) bottle roasted red bell peppers, drained and sliced
- Cooking spray
- 1 (16-ounce) tube of polenta, cut into 12 slices
- 3/4 cup (3 ounces) shredded part-skim mozzarella cheese
- 2 tablespoons grated fresh Parmesan cheese
Method
- 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 spread remaining sauce over polenta. Sprinkle with cheeses. Bake casserole at 350° for 20 minutes or until bubbly.
