This recipe from an old Cooking Light magazine reminds me of our trip to Italy and takes little time to prepare.

Polenta with Red Peppers and Fontina Cheese

3 large red peppers
1 (14.5 ounce) can whole tomatoes, undrained and chopped
Non-stick cooking spray
1 (16 ounce) tube polenta, cut crosswise into 12 slices
1 1/4 cups (5 ounces) shredded fontina cheese
Fresh basil (optional)

Preheat broiler. Cut peppers in half lengthwise, discard seeds and membranes. Place pepper halves, skin sides up, on foil-lined baking sheet, flatten with hand. Broil 10 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 15 minutes. Peel and cut into strips.

Preheat oven to 350 degrees F.

Drain tomatoes in sieve over bowl; reserve liquid.

Heat a large skillet over medium-low hear; add tomatoes. Cook 1 minute.

Gradually add tomato liquid, simmer 1 minute.

Add bell pepper strips; simmer 5 minutes. Remove from heat.

Spread 1/4 cup pepper sauce in bottom or a 13x9 -inch baking dish coated with non-stick cooking spray. Arrange polenta slices over pepper sauce, spread remaining pepper sauce over polenta. Sprinkle with cheese.

Bake at 350 degrees F. for 25 minutes. Garnish with fresh basil, if desired.

Yields 6 servings.