Polenta with Artichoke-Caper Sauce

1 package of polenta mix or make your own (most cookbooks have recipes)
1 onion, chopped (or 1 bunch green onions, chopped)
1-2 cloves garlic, crushed
1 red bell pepper, chopped
1 green bell pepper, chopped
6 artichoke hearts, cut in half (they come frozen here, or you can get them
canned in water)
1 lb. passata (I used fresh roma tomatoes, pureed them skins and all in the
cuisinart and then boiled them down. I didn't strain it because there are so
few seeds in the tomatoes and I like the extra fiber)
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


Make polenta (omit any fat they call for, it's not necessary) and pour into
an 8x8 pan that has been sprayed with PAM. Set aside to cool down.
"Saute" onion and garlic in a little water 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.