Baked Polenta with Ripe Olive Peperonata Recipe -

Baked Polenta with Ripe Olive Peperonata

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

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Original recipe makes 8 servings Change Servings


  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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Reviews More Reviews

Oct 15, 2005

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.

Dec 16, 2006

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.


5 Ratings

Oct 29, 2007

Very good!

Dec 27, 2006

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.


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

* Percent Daily Values are based on a 2,000 calorie diet.

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