Baked Polenta with Ripe Olive Peperonata

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Baked Polenta with Ripe Olive Peperonata

& nbsp;

2 tbsps. olive oil

2 cups red onion, diced

4 cups roma tomatoes, seeded, diced

1/4 cup red wine vinegar

1 cup olives, sliced

2 cups red bell pepper, roasted, diced

1 cup basil, fresh, chopped

1/4 cup olive oil

16 prepared polenta rounds, 1/2-inch thick

& nbsp;

Preheat oven to highest temperature, about 500 degrees. Heat olive oil in heavy

pot. Add red onion and cook over medium-high heat for 3 minutes. Add tomato and

vinegar. Lower heat and simmer for 5 minutes. Add olives, peppers and basil and

simmer for 5 minutes. Adjust seasoning with salt and pepper. Keep warm. Brush

polenta rounds on both sides with olive oil. Place on baking sheets sprayed with

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

polenta slices on plates and portion olive mixture on top. Yields 8 servings.