Ingredients
Peperonata Sauce
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
Polenta
1
tube (16 ounces) refrigerated polenta
1 1/4
cups grated Romano or Parmesan cheese
Description
Add Italian Flavors To Your Dinner Table With This Layered Casserole That Features Polenta, Peperonata Sauce And Cheese.
Pillsbury
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter