Baked Polenta with Sicilian Peperonata and Olives |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Peperonata is a mixture of bell peppers, tomatoes and onion used in Italian cooking. Chef Joseph Simone of Tosca in Hingham, Massachusetts, suggests serving this quick adaptation of one of his meatless main dishes with a salad of baby greens, sliced fresh fennel and crumbled goat cheese in a simple vinaigrette. For dessert, have baked apples with cinnamon and vanilla ice cream. This recipe can be prepared in 45 minutes or less. Ingredients:
nonstick olive oil spray |
6 1/2-inch-thick slices prepared basil- and garlic-flavored polenta roll |
3 tablespoons olive oil |
1/2 cup chopped red onion |
4 large plum tomatoes, chopped |
1 tablespoon red wine vinegar |
1 7- to 7.25-ounce jar roasted red peppers, drained, chopped |
1/3 cup chopped pitted kalamata olives or other brine-cured black olives |
1/4 cup chopped fresh basil |
Directions:
1. Preheat oven to 500°F. Spray baking sheet with nonstick spray. Brush both sides of polenta slices with 1 tablespoon olive oil and arrange on prepared sheet. Bake until polenta is crusty, turning over after 7 minutes, about 14 minutes.
2. Meanwhile, heat remaining 2 tablespoons oil in heavy large skillet over medium-high heat. Add onion and sauté 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.
3. Arrange polenta on plates. Spoon sauce over and serve.
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