1 16-ounce package refrigerated polenta
⅓ cup shredded parmesan cheese
1 cup Peloponnese Flame Roasted Sweet Peppers
2 tablespoons light olive oil
Cut polenta into ¼-inch-thick slices.
In nonstick skillet, heat 1 tablespoon oil. Add half of polenta; sauté until golden brown on each side. Remove polenta rounds to warm serving platter.
Repeat with remaining 1 tablespoon oil and half of polenta.
Top each polenta round with roasted pepper. Sprinkle with cheese.
Garnish with fresh Italian herbs, if desired.