Imagine everything you love about a good puttanesca sauce (anchovies, capers, olives, and tomatoes) topped with cheese-broiled polenta rounds, and you get this soul-warming savory bake perfect for a potluck (or dinner tonight!).
Step 1
Position oven rack in middle of oven and another 4 inches from broiler. Heat oven to 425°F.
Step 2
Heat oil in large stainless-steel skillet on medium. Add onion and cook, covered, stirring occasionally, until tender, 5 minutes. Add peppers and 1/4 teaspoon each salt and pepper and cook, stirring occasionally, until beginning to soften, 5 to 7 minutes. Stir in anchovies and garlic and cook 1 minute.
Step 3
Stir in tomatoes (and their juices), olives, and capers and bring to a simmer. Simmer, stirring occasionally, until thickened, 5 to 7 minutes. Remove from heat and stir in half of parsley.
Step 4
Arrange polenta rounds in concentric circles over vegetable mixture (some overlap is OK). Bake on middle rack until polenta is heated through, 5 minutes. Remove from oven and heat broiler to high.
Step 5
Top polenta with cheese and broil until browned and melted, 2 to 6 minutes. Sprinkle with remaining parsley.
