Recipe - Polenta With Roasted Red Peppers And Fontina Cheese

3 lg Red bell peppers
14 One half ounce Whole tomatoes; undrained
and
; chopped
Cooking spray
16 ounce Polenta
cut crosswise into 12
slices
1 One fourth cup Shredded fontina cheese
Fresh basil; optional

1. Preheat broiler. Cut peppers in half lengthwise; discard seeds and
membranes. Place pepper haves, skin sides up, on foil 2. Preheat oven to
350 oF. Drain tomatoes in sieve over bowl; reserve liquid. Set aside. 3.
Place a large skillet over mediumlow heat; add chopped tomatoes. Cook 1
minute. Gradually add tomato liquid; simmer 1 minute. Add pepper strips;
simmer 5 minutes. Remove from heat. 4. Spread One fourth cup pepper sauce in
bottom of a 13 x 9inch baking dish coated with cooking spray. Arrange
polenta slices over pepper sauce; spread remaining pepper sauce over
polenta. Sprinkle with cheese. Bake at 350 oF for 25 minutes. Garnish with
basil, if desired.

Yield: 6