Baked Polenta with Ripe Olive Peperonata

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

servings 198 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 198 kcal
  • 10%
  • Fat:
  • 13 g
  • 20%
  • Carbs:
  • 18.9g
  • 6%
  • Protein:
  • 2.8 g
  • 6%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 299 mg
  • 12%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

Read all reviews 4
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I've prepared this for several parties - I have made it both as written, and once with a splash of balsamic vinegar to give it more sweetness. It's great warm or cold, and I keep getting reque...

Great but I added 2 garlic cloves and some ground red pepper to zip it up a bid. Also was not sure if it was black or green olives. I used black. I also added some parmesan curls on the top.

Very good!

I followed this recipe pretty closely and found it to be 'just alright.' But the topping had a nice fresh taste, if a bit bland. The polenta seems to need more than 6-7 minutes per side (at 50...

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