Recipe by Lindsay® Olives
"Baked polenta rounds are topped with an Italian-flavored olive and tomato mixture."
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red onion, diced
Roma tomatoes, seeded, diced
red wine vinegar
Lindsay® Ripe Pitted Olives, sliced
red bell pepper, roasted, diced
basil, fresh, chopped
prepared polenta rounds, 1/2-inch thick
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 requests for the recipe! Unique and tasty.
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.
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 500 degrees) to become golden brown. Overall I did not think it was worth all the slicing & dicing that's required to prepare it.
* Percent Daily Values are based on a 2,000 calorie diet.
Baked Polenta with Ripe Olive Peperonata
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 117
Pile it into a tomato half, load it into a wrap, or spread it on bread. Chicken salad does it all.
Broccoli salad makes a great side dish or a light main dish on a warm night.
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