Sun-Dried Tomato Polenta Squares Topped with Three Peppers

Ingredients

• 0.3 cup butter ()
• 1 Tbsp butter 
• 1 tsp fennel seed crushed
• 1  bell pepper green cut into strips
• 2 Tbsp oil divided
• 1 cup oil-packed sun-dried tomatoes chopped
• 1 large onion cut into strips
• 1 cup parmesan cheese grated kraft
• 1  bell pepper red cut into strips
• 1 tsp salt 
• 8 oz polly-o milk mozzarella cheese whole cut into 12 slices
• 6 cups water 
• 1  bell pepper yellow cut into strips
• 2 cups cornmeal yellow

Equipment

• frying pan
• sauce pan
• baking pan

Directions

1. Combine water, cornmeal and salt in heavy saucepan. Cook on low heat 30 min. or until mixture thickens and pulls away from side of pan, stirring frequently.
2. Add Parmesan cheese, tomatoes and 1/4 cup butter; mix well. Spoon into greased 13x9-inch baking pan; smooth top. Cool to room temperature. Cover. Refrigerate at least 2 hours or up to 3 days until firm.
3. Cook and stir peppers and onions in 1 Tbsp. of the oil in large skillet on medium heat until tender. Stir in fennel; set aside.
4. Cut polenta into 12 squares. Melt remaining 1 Tbsp. oil and 1 Tbsp. butter in large skillet.
5. Add polenta squares; cook until bottoms of squares are lightly browned; turn over. Top each with 1 cheese slice; cover. Continue cooking until bottoms are lightly browned and cheese is melted.
6. Serve topped with the pepper mixture.