Baked Polenta with Ripe Olive Peperonata Recipe

Baked Polenta with Ripe Olive Peperonata Recipe

  • 2 tablespoons olive oil
  • 2 cups red onion, diced
  • 4 cups Roma tomatoes, seeded, diced
  • 1/4 cup red wine vinegar
  • 1 cup Lindsay® 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
  1. Preheat oven to highest temperature, about 500 degrees F. 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.
  2. 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.
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