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"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 is from The Reisetter Family Cookbook Project, 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:  
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 500ºF. 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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