Cut peppers in half lengthwise; discard seeds and membranes.
Place pepper halves, skin sides up, on foil-lined baking sheet; flatten with hand. Broil 10 minutes or until blackened.
Place in a zip-top plastic bag; seal.
Let stand 15 minutes. Peel; cut into strips. Set aside.
Preheat oven to 35
Drain tomatoes in sieve over bowl; reserve liquid. Set aside.
Place a large skillet over medium-low heat; add chopped tomatoes. Cook 1 minute. Gradually add tomato liquid; simmer 1 minute.
Add pepper strips; simmer 5 minutes.
Remove from heat.
Spread 1/4 cup pepper sauce in bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange polenta slices over pepper sauce; spread remaining pepper sauce over polenta.
