Polenta With Artichoke Caper Sauce

Ingredients

1 package Polenta

1 large Onion, chopped

1 Cloves garlic, crushed

1 Red bell pepper, chopped

1 Green bell pepper, chopped

6 Artichoke hearts, cut in half

1 pound Passata pasta

1 tablespoon Capers

1 teaspoon Fresh thyme

1 teaspoon Fresh oregano

Salt and pepper to taste

6 ounces Fat free mozzarella, shredded or sliced

Fat free parmesean

Preparation

Make polenta according to package instructions and pour into an 8x8 greased pan. Set aside to cool down.

Saute onion and garlic in a olive oil until soft. Add bell peppers, and artichoke hearts, and then pour over passata. Stir to blend. Add capers, oregano and salt and pepper. Cover and simmer for 30 minutes. Turn the cooled polenta out onto a cutting board, and cut into bite-sized cubes. Put some of the cooked sauce on the bottom of a shallow baking dish. Place polenta cubes in a layer over the sauce, and then top with the mozzarella.

Put the remaining sauce on top of the mozzarella layer and then sprinkle with some parmesean. Bake at 375 for 35 minutes.