Ingredients

Peperonata Sauce (below)
1 (16-ounce) tube refrigerated polenta
1 1/2 cups grated Romano or Parmesan cheese

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 basil
OR
1 teaspoon dried basil leaves
1/2 teaspoon salt
1/4 teaspoon pepper
1 (28-ounce) can diced tomatoes, drained
1 (12-ounce) jar roasted red bell peppers, drained and chopped

Cooking Instructions

Heat oven to 350ºF.

Grease 2-quart casserole or square baking dish, 8 x 8 x 2 inches. Prepare Peperonata Sauce.

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 3/4 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.

PEPERONATA SAUCE
Heat oil in 3-quart saucepan over medium heat. Cook onions and garlic in oil 2 to 3 minutes, stirring occasionally, until onions are crisp-tender. Stir in remaining ingredients. Simmer uncovered about 8 minutes or until slightly thickened.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)