Baked Polenta with Ripe Olive Peperonata | Lindsay1offarrowbanner-teethcallout-curvedcallout-straightcartcheckclosecommentcookcoupondropdownemailexpandfacebookfooter-treegoogle-plusideasinstagramlindsay-logonotcherpdfpinterestprepprintquote-nubsavesearchservingssharestartwitterwhisker-leftwhisker-right

Name: Baked Polenta with Ripe Olive Peperonata | Lindsay1offarrowbanner-teethcallout-curvedcallout-straightcartcheckclosecommentcookcoupondropdownemailexpandfacebookfooter-treegoogle-plusideasinstagramlindsay-logonotcherpdfpinterestprepprintquote-nubsavesearchservingssharestartwitterwhisker-leftwhisker-right
Prep time: 15 min
Cook time: 25 min
Ingredients: 3 tablespoons olive oil, divided; 2 cups diced red onion; 4 cups seeded, diced plum tomatoes; 1/4 cup red wine vinegar; 1 cup halved Lindsay® Black Ripe Olives; 2 cups diced red roasted bell peppers or sliced sweet banana peppers; 1 cup chopped fresh basil; 1 (16 oz.) tube prepared polenta, cut into 16 slices

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Prep Time: 15

Cook Time: 25

Servings: 8

Baked Polenta with Ripe Olive Peperonata | Lindsay1offarrowbanner-teethcallout-curvedcallout-straightcartcheckclosecommentcookcoupondropdownemailexpandfacebookfooter-treegoogle-plusideasinstagramlindsay-logonotcherpdfpinterestprepprintquote-nubsavesearchservingssharestartwitterwhisker-leftwhisker-right

Ingredients

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3 tablespoons olive oil, divided2 cups diced red onion4 cups seeded, diced plum tomatoes1/4 cup red wine vinegar1 cup halved Lindsay® Black Ripe Olives2 cups diced red roasted bell peppers or sliced sweet banana peppers1 cup chopped fresh basil1 (16 oz.) tube prepared polenta, cut into 16 slices

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Instructions

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Heat oven to 475°F. Heat 2 tablespoons of the oil in heavy saucepan. Add red onion and cook over medium-high heat for 3 minutes. Add tomatoes and vinegar. Reduce heat; sauté 5 minutes. Add olives, peppers and basil; sauté 5 minutes. Season to taste with salt and pepper if desired. Keep warm. Meanwhile, brush remaining 1 tablespoon oil over both sides of polenta rounds. Place on a large baking sheet coated with cooking spray. Bake until golden brown, about 6 or 7 minutes per side. Arrange polenta slices on plates and portion olive mixture on top.

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