Baked Polenta with Ripe Olive Peperonata

Ingredients You Need

• 9 tablespoons olive oil, divided

• 1-1/2 quarts (6 cups) diced red onion

• 3 quarts (12 cups) seeded, diced plum tomatoes

• 3/4 cup red wine vinegar

• 3 cups halved Lindsay® California Ripe Pitted Olives

• 1-1/2 quarts (6 cups) diced Lindsay® Red Roasted Bell Peppers or Lindsay® Sweet Cherry Peppers or Lindsay® Sliced Sweet Banana Peppers

• 3 cups chopped fresh basil

• 3 (16 oz.) tubes prepared polenta, each tube cut into 16 slices

Cooking Directions

1. Heat oven to 475°F.

2. Heat 6 tablespoons of the oil in a large sauté pan. Add red onion; sauté over medium-high heat 3 minutes.

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

4. Add olives, peppers and basil; sauté 5 minutes. Season to taste with salt and pepper if desired. Keep warm.

5. Meanwhile, brush remaining 3 tablespoons oil over both sides of polenta rounds. Place on a large rimmed sheet pan coated with cooking spray. Bake until golden brown, about 6 or 7 minutes per side.

6. Arrange polenta slices on serving plates; top with olive mixture.