The roasted bell peppers and kalamata olives, found in our Intermediate Pantry on the following pages, make the marinara sauce come alive. Try substituting any kind of Italian cheeses in place of the mozzarella and Parmesan--provolone and Romano in particular.
There's big flavor to the sauce - you'd never know it was made with shortcuts like bottled peppers and tomato sauce. The balsamic vinegar is a must. The casserole itself is warm and hearty, but I would bake in individual gratin dishes next time for easier serving and better presentation.
My husband liked this recipe a lot, but I thought the flavors and textures didn't combine well.
I love recipes like this that are basic and easy so you can personalize. I don't care too much for an overload of red peppers in anything. So, instead, I used 1c. store bought spicy red bell pepper pasta sauce and 1c. store bought tomato basil pasta sauce, 1/2 can chopped artichoke hearts, the olives, balsalmic, and black pepper as given in recipe and let simmer according to directions. Meanwhile, I grilled 2 chicken breasts and cubed. I smashed up the polenta as others suggested and added a layer of the chicken breasts on top of the polenta. Everything else was according to the directions. Next time I'll use a little bit more sauce - maybe 1/2c. more. Wow! This was great!
