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Baked Polenta with Ripe Olive Peperonata Recipe

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This recipe for Baked Polenta with Ripe Olive Peperonata is from Our Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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