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Baked Polenta with Ripe Olive Peperonata Recipe

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This recipe for Baked Polenta with Ripe Olive Peperonata, by , is from Our Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Stasia Renfrow
Added: Monday, October 18, 2004

Category:
Category:

Ingredients:  
Ingredients:  
2 tablespoons olive oil
2 cups red onion, diced
4 cups Roma tomatoes, seeded, diced
1/4 cup red wine vinegar
1 cup LindsayŽ Ripe Pitted Olives, sliced
2 cups red bell pepper, roasted, diced
1 cup basil, fresh, chopped
1/4 cup olive oil
16 prepared polenta rounds, 1/2-inch thick

Directions:
Directions:
Preheat oven to highest temperature, about 500F. Heat olive oil in heavy pot. Add red onion and cook over medium-high heat for 3 minutes. Add tomato and vinegar. Lower heat and simmer for 5 minutes. Add olives, peppers and basil and simmer for 5 minutes. Adjust seasoning with salt and pepper. Keep warm.
Brush polenta rounds on both sides with olive oil. Place on baking sheets sprayed with nonstick spray. Bake until golden brown, about 6 or 7 minutes per side. Arrange polenta slices on plates and portion olive mixture on top.

Number Of Servings:
Number Of Servings:
8 servings
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
Baked polenta rounds are topped with an Italian-flavored olive and tomato mixture.

 

 

 

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