Cheesy Polenta Casserole with Roasted Bell Pepper Sauce

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!