BAKED POLENTA WITH PEPERONATA SAUCE

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Baked Polenta with Peperonata Sauce image

Add Italian flavor to your family's dinner! Enjoy this tasty polenta casserole made with peperonata sauce - ready in about an hour.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 1h5m

Yield 6

Number Of Ingredients 11

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
1/2 teaspoon salt
1/4 teaspoon pepper
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

Steps:

  • Heat oven to 350°. Spray 2-quart casserole or 8 x 8-inch baking dish with cooking spray.
  • In 3-quart saucepan, heat oil in over medium heat. Add onions and garlic; cook 2 to 3 minutes, stirring occasionally, until onions are crisp-tender. Stir in Peperonata Sauce remaining ingredients. Simmer uncovered about 8 minutes or until slightly thickened.
  • Cut polenta into twelve 1/2-inch slices. Arrange 6 slices polenta on bottom of casserole. Spread half of the sauce over polenta. Sprinkle with 1/2 cup of the cheese. Repeat with remaining polenta, sauce and cheese.
  • Bake uncovered 35 to 40 minutes or until heated through and cheese is light brown. Let stand 10 minutes before serving.

Nutrition Facts : Calories 270, Carbohydrate 22 g, Cholesterol 20 mg, Fat 2, Fiber 3 g, Protein 11 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 1050 mg, Sugar 6 g, TransFat 0 g

*** Explore more Baked Polenta With Peperonata Sauce Recipes »

Ana Thompson
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Delicious! I made this for dinner last night and everyone loved it. The peperonata sauce was especially good. I will definitely be making this again.

Adam Bottomley
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The recipe was easy to follow and the dish turned out great! The peperonata sauce was flavorful and the polenta was cooked perfectly. I served it with a side of roasted vegetables and it was a hit with my family.

Martin Nganga
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This polenta dish was an explosion of flavors in my mouth! The peperonata sauce had a wonderful balance of sweetness and acidity, while the polenta itself was creamy and slightly crispy on the outside. I especially appreciated the addition of the her

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