Baked Polenta with Ripe Olive Peperonata
Print RecipeAt a Glance:
- Prep Time:
- 15 minutes
- Cook Time:
- 25 minutes
- Servings:
- 8
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® Ripe Pitted Olives
2 cups diced roasted red bell peppers
1 cup chopped fresh basil
1 (16 oz.) tube prepared polenta, cut into 16 slices
Directions:
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.
Nutrients Per Serving:
Calories: 133
Calories from fat: 65
Total fat: 7g
Monounsaturated fat: 5g
Cholesterol: 0mg
Sodium: 202mg
Total Carbohydrates: 15g
Dietary fiber: 3g
Protein: 2g
In This Recipe:
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Pitted California Ripe Olives
Black olives are bursting with delicious flavor. And—from small to colossal, with pits or without, chopped...
