Baked Polenta with Ripe Olive Peperonata

Cooking Recipes Catalogue

Baked polenta rounds are topped with an Italian-flavored olive and tomato mixture.

INGREDIENTS (for 8 servings):


  • 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.