This relish is tangy, savory and briny all at once and pairs beautifully with the herby polenta disks.
1 tube prepared herb polenta, cut into 16 slices
1/3 cup olive oil, divided
1/2 cup Lindsay Black Ripe Olives with Jalapeño
1/2 cup Lindsay Organic Medium Black Ripe Olives
1/4 cup chopped shallots
1/4 cup chopped parsley
1/4 cup chopped carrot
2 tbsp chopped basil
2 tbsp chopped red pepper
2 tbsp banana peppers
1 tbsp chopped garlic
1/4 tsp dried oregano
1/4 tsp pepper
Heat an 8 inch skillet over high heat and add 1 tbsp olive oil. Sear the polenta disks on both sides, about 30 seconds, adding more olive oil as you remove the seared polenta disks and set them aside.
For the relish, combine the ingredients together in a large bowl and taste for salt. Top each disk with a tablespoon of the relish.
