BAKED POLENTA WITH SICILIAN PEPERONATA AND OLIVES

Baked Polenta with Sicilian Peperonata and Olives image

Yield Serves 2, can be doubled

Number Of Ingredients 9

Nonstick olive oil spray
6 1/2-inch-thick slices prepared basil- and garlic-flavored polenta roll
3 tablespoons olive oil
1/2 cup chopped red onion
4 large plum tomatoes, chopped
1 tablespoon red wine vinegar
1 7- to 7.25-ounce jar roasted red peppers, drained, chopped
1/3 cup chopped pitted Kalamata olives or other brine-cured black olives
1/4 cup chopped fresh basil

Steps:

Preheat oven to 500°F. Spray baking sheet with nonstick spray. Brush both sides of polenta slices with 1 tablespoon olive oil and arrange on prepared sheet. Bake until polenta is crusty, turning over after 7 minutes, about 14 minutes.
Meanwhile, heat remaining 2 tablespoons oil in heavy large skillet over medium-high heat. Add onion and sauté 3 minutes. Add tomatoes and vinegar and cook until tomatoes soften, about 3 minutes. Add roasted peppers, olives and basil and simmer 2 minutes. Season sauce with salt and pepper.
Arrange polenta on plates. Spoon sauce over and serve.

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