Meals Matter

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Contributed By: beccajohnson
WW recipes

7 WW Points

Ingredients

Peperonata Sauce (below)

1 (16-ounce) tube refrigerated polenta

1 1/2 Cups grated Romano or Parmesan cheese --

Fat-free

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

Preparation

Heat oven to 350º. Grease 2-quart casserole or square

baking dish, 8 ¥ 8 ¥ 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.

Cook's Notes

TIMESAVING TIPS If you're short of time, you may like to substitute a 32-ounce jar of your favorite thick-and-chunky-style spaghetti sauce—try to find one flavored with ripe olives—for the Peperonata Sauce. You can also make this colorful casserole ahead of time. Cover and refrigerate it up to 24 hours and just plan on an extra 10 to 15 minutes of baking time.

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