Recipe for Polenta with Roasted Red Peppers and Fontina Cheese 
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Yield:
6
Ingredients:
Amount Ingredient
3 lrg red bell peppers
1/2 oz whole tomatoes, undrained and chopped
cooking spray
16 oz polenta cut crosswise into 12 slices
1/4 cup shredded fontina cheese
Instructions:
Instructions: 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 medium-low 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 1/4 cup pepper sauce in bottom of a 13 x 9-inch 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 servings.

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