Cheesy Polenta Casserole With Roasted Bell Pepper Sauce

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2 cups tomato-and-basil pasta sauce (such as Muir Glen)

1/4 cup chopped pitted kalamata olives

1 tablespoon balsamic vinegar

1/4 teaspoon freshly ground black pepper

1 (7-ounce) bottle roasted red bell peppers, drained and sliced

Cooking spray

1 (16-ounce) tube of polenta, cut into 12 slices

3/4 cup (3 ounces) shredded part-skim mozzarella cheese

2 tablespoons grated fresh Parmesan cheese

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