Palermo Pot Roast & Peppers with Polenta Roasts

Ingredients

• 1 package refrigerated fully-cooked boneless beef pot roast
• 1 Tbsp. olive oil
• 2 cups frozen mixed red, yellow and green bell peppers with onions, defrosted
• 2 cups prepared chunky-style pasta sauce with garlic
• 1/2 cup red wine or beef broth
• 1/4 cup thinly sliced fresh basil leaves
• 1 cup quick-cooking polenta
• 3/4 cup shredded Italian cheese blend
• salt and pepper, to taste
• 1/4 cup shredded Italian cheese blend

Instructions

Remove pot roast from package; cut pot roast into smaller chunks.

Heat oil in large nonstick skillet over medium-high heat until hot. Add pepper mixutre; cook and stir 2 minutes. Sitr in pasta sauce and wine; bring to a boil. Reduce heat to medium-low. Add beef; cover and simmer 10 minutes or until beef is heated through, stirring occasionally. Stir in basil.

Meanwhile, prepare polenta according to package directions. Remove from heat and whisk in 3/4 cup cheese. Season with salt and pepper, as desired.

Serve beef and sauce with polenta. Sprinkle with 1/4 cup cheese.