Polenta with Roasted Red Peppers and Fontina Cheese

Super simple but very nice. Roasting brings out the sweetness of the bell pepper, which pairs great with the savory tomatoes and gooey cheese. I'd make homemade polenta next time for more flavor, and stir in some fresh herbs like basil and oregano.

This is so easy and delicious. I make my own polenta the night before (using 1 cup skim or unsweetened soy milk, 2 cups chicken broth, and 1 cup polenta--super easy and more protein that way from the milk), and spread it into an 8x8 pan, chill it, and cut it into squares the next morning to put in a 9x11 pan. I usually add some fresh or dried herbs of some kind (oregano, basil, thyme). It's also good with kalamata olives, or you can place some canned artichoke hearts and/or sauteed mushrooms under the sauce and cheese. Any kind of cheese works, even the grated mixed Italian cheese sold in bags.

Love this recipe, it's easy to make & a tasty vegetarian main dish that my family loves. We never have any leftover.

I thought this was pretty good - and as everyone has said, it is incredibly easy to make. I just thought it made too much and the leftovers weren't very exciting. There are better recipes for prepared polenta- although with so few ingredients, I could make this fresh each night rather than making the whole thing at once and suffering through the leftovers.