This chunky Roasted Red Pepper Sauce is a versatile recipe that's delicious served over polenta or pasta!
Preheat oven to 425 degrees.
Combine olive oil, garlic, red pepper flakes, and a generous pinch of salt to a large skillet. Turn burner on to medium heat and, when hot, saute 1 - 2 minutes or until fragrant.
Add tomatoes and red peppers to pan; stir well and bring sauce to a simmer. Reduce heat to medium-low and simmer for 10 minutes, or until thickened slightly.
Stir chopped basil into sauce and season to taste with salt and pepper. Set aside.
Spray a baking dish with nonstick spray. Slice polenta into 12 thin rounds and place in baking dish, overlapping to fit.
Cover polenta with roasted red pepper sauce, then sprinkle with cheese. Bake polenta for 10 - 15 minutes, or until cheese is lightly browned.
Serve baked polenta sprinkled with basil. Enjoy!
To make this sauce creamy, stir in 1/2 cup heavy cream just before adding the basil.
If you would like a smooth sauce, transfer tomato-pepper sauce to a blender and carefully blend until smooth. Return to pan, then add cream if desired, and stir in minced basil.