Baked Polenta with Ripe Olive Peperonata

Baked Polenta with Ripe Olive Peperonata

These crispy polenta slices with black olive and tomato topping makes an amazing healthy vegetarian appetizer your guests will love! One of our most popular recipes!

  • prep
  • cook
  • 8 servings


  • 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.


  • Calories33
  • Fat7g
  • Protein2g
  • Cholesterol0mg
  • Total Carbs15g
  • Fiber3g

Percent (%) Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower based on your calorie needs.