Baked Polenta with Ripe Olive Peperonata

Ingredients

• 3 tablespoons olive oil, divided

• 2 cups diced red onion

• 4 cups seeded, diced plum tomatoes

• 1/4 cup red wine vinegar

• 1 cup halved Lindsay® Black Ripe Olives

• 2 cups diced red roasted bell peppers or sliced sweet banana peppers

• 1 cup chopped fresh basil

• 1 (16 oz.) tube prepared polenta, cut into 16 slices

Cooking Directions

1. Heat oven to 475°F.

2. Heat 2 tablespoons of the oil in heavy saucepan. Add red onion and cook over medium-high heat for 3 minutes.

3. Add tomatoes and vinegar. Reduce heat; sauté 5 minutes.

4. Add olives, peppers and basil; sauté 5 minutes.

5. Season to taste with salt and pepper if desired. Keep warm.

6. Meanwhile, brush remaining 1 tablespoon oil over both sides of polenta rounds. Place on a large baking sheet coated with cooking spray.

7. Bake until golden brown, about 6 or 7 minutes per side.

8. Arrange polenta slices on plates and portion olive mixture on top.