Baked Polenta with Sicilian Peperonata and Olives
- Preparing Time: -
- Total Time: -
- Served Person: Serves 2, can be doubled
- 1 tablespoon red wine vinegar
- 1/4 cup chopped fresh basil
- 3 tablespoons olive oil
- 1/2 cup chopped red onion
- Carbohydrate 85 g(28%)
- Fat 27 g(41%)
- Fiber 8 g(31%)
- Protein 9 g(18%)
- Saturated Fat 4 g(18%)
- Sodium 165 mg(7%)
- Calories 611
Preparation 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. 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. Arrange polenta on plates. Spoon sauce over and serve.
Preparation 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. 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. Arrange polenta on plates. Spoon sauce over and serve.
