1. For polenta, in a medium saucepan bring 2 1/2 cups water to a boil. In a medium bowl combine 1 1/2 cups cold water, the cornmeal and 1 tsp. of the salt. Slowly add cornmeal mixture to boiling water, stirring occasionally. Cook and stir until boiling again; reduce heat to low. Cook about 10 minutes or until mixture is very thick, stirring occasionally. Pour the hot mixture into a 3-quart rectangular baking dish. Cool slightly. Cover and refrigerate about 1 hour or until firm.

2. Coat an unheated large nonstick skillet with nonstick cooking spray. Preheat over medium heat. Add onion to hot pan; cook and stir for 3 to 4 minutes or until tender. Add mushrooms, the remaining 1/4 tsp. salt and the black pepper. Cook and stir about 5 minutes or until mushrooms are tender. Remove from heat; stir in the green and red roasted sweet peppers.

3. Spread the marinara sauce over chilled polenta. Top with the vegetable mixture; sprinkle with cheese. Cover; bake in a 350 F. oven for 30 minutes. Bake uncovered for 10 to 15 minutes more or until edges are bubbly.

*Note: To roast sweet peppers, quarter the peppers lengthwise; remove and discard stems, seeds and membranes. Place peppers, cut sides down, on a foil-lined baking sheet. Roast in a 450 F. oven for 15 to 20 minutes or until skins are blistered and bubbly. Fold up foil on baking sheet around peppers to form a packet; seal. Let stand for 20 minutes or until cool enough to handle. Using the tip of a sharp knife, loosen the edges of skins from peppers; gently and slowly pull off the skin in strips. Chop peppers. (Or substitute three 7-oz. jars or two 12-oz. jars roasted red peppers, drained and chopped.)

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Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your caloric needs.