"The belly rules the mind."--Spanish Proverb

Baked Polenta with Sicilian Pepperonata & Olives Recipe

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This recipe for Baked Polenta with Sicilian Pepperonata & Olives, by , is from The Reisetter Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Heather Leith
Added: Sunday, October 12, 2008

Category:
Category:

Ingredients:  
Ingredients:  
Nonstick olive oil spray
6 1/2-inch-thick slices prepared basil and garlic flavored polenta roll
3 T olive oil
1/2 c chopped red onion
4 large plum tomatoes, chopped
1 T red wine vinegar
1 7 to 7.25 oz jar roasted red peppers, drained & chopped
1/3 c chopped pitted Kalamata olives or other brine-cured black olives
1/4 c chopped fresh basil

Directions:
Directions:
Preheat oven to 500F. Spray baking sheet with nonstick spray. Brush both sides of polenta slices with 1 T olive oil and arrange on prepared sheet. Bake until polenta is crusty, turning over after 7 minutes, about 14 minutes. Meanwhile, heat remaining 2 T oil in heavy large skillet over medium-high heat. Add onion and saute 3 minutes. Add tomatoes and vinegar and cook until tomatoes soften, about 3 minutes. Add roasted peppers, olives and basil and simmer 2 minutes. Season sauce with salt and pepper. Arrange polenta on plates. Spoon sauce over and serve.

Number Of Servings:
Number Of Servings:
2
Preparation Time:
Preparation Time:
45 minutes

 

 

 

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