BAKED POLENTA WITH SICILIAN PEPERONATA AND OLIVES
Categories Olive Onion Tomato Bake Sauté Vegetarian Quick & Easy Bell Pepper Fall Bon Appétit
Yield Serves 2, can be doubled
Number Of Ingredients 9
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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Laxman Kumarydv
[email protected]This dish is a great way to use up leftover polenta.
Sakil Sheikh
[email protected]This dish is a great way to showcase fresh vegetables.
Ezana Mullabazi
[email protected]This dish is a great way to get your veggies in.
Mobolaji Rabiu
[email protected]This dish is perfect for a weeknight meal.
Sangita Lama
[email protected]This dish is a great way to use up leftover polenta.
Sofia Rosles
[email protected]The peperonata is a delicious and versatile condiment.
zee Ajrs
[email protected]I love the crispy texture of the polenta.
Don Webb
[email protected]This dish is a great way to showcase fresh vegetables.
Sssyndi Espireda
[email protected]I love the combination of flavors in this dish. The sweetness of the peppers and the tanginess of the tomatoes pair perfectly with the creamy polenta.
Chioma Ezeh
[email protected]This dish is perfect for a weeknight meal. It's quick and easy to make, and it's a great way to get your veggies in.
MD rasel H
[email protected]I'm always looking for new vegetarian dishes to try, and this one definitely fits the bill. It's hearty, flavorful, and satisfying.
Ajaz Malik
[email protected]This dish is a great way to use up leftover polenta. I had some leftover from another recipe, and this was the perfect way to use it up.
Pinky Akther
[email protected]I love the simplicity of this dish. It's easy to make and doesn't require a lot of ingredients. The flavors are well-balanced and delicious.
Mariya Akter
[email protected]This recipe is a keeper! The polenta was creamy and flavorful, and the peperonata was a delightful addition. The olives added a nice briny touch. I'll definitely be making this dish again.
Saroj Neupane
[email protected]I'm not usually a fan of polenta, but this dish changed my mind. The polenta was cooked perfectly and had a lovely texture. The peperonata and olives added a delicious and flavorful twist.
Ranidi Rasara
[email protected]This dish exceeded my expectations. I was initially skeptical about the combination of polenta and peperonata, but the flavors blended seamlessly. The polenta was creamy and smooth, while the peperonata added a vibrant and tangy touch.
David Johnson
[email protected]I followed the recipe precisely, and the results were exceptional. The polenta was cooked evenly throughout, and the peperonata had a delightful smoky flavor. The olives added a nice textural contrast and a burst of briny flavor.
Amy Doherty
[email protected]The combination of flavors in this dish was simply divine. The sweetness of the roasted peppers, the tanginess of the tomatoes, and the briny saltiness of the olives harmonized beautifully, creating a symphony of flavors that tantalized my palate.
Gopal Lama
[email protected]This baked polenta dish was a delightful culinary experience. The polenta was cooked to perfection, achieving a creamy and firm texture that complemented the vibrant flavors of the Sicilian peperonata and olives. The dish was not only visually appeal