Polenta with Peppers and Olives

Refrigerated cooked polenta makes a no-fuss base for a chunky sweet pepper topping. This appetizer recipe is a quick-to-fix savory special.



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Ingredients
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    1  16  ounce tub 
    refrigerated cooked polenta
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    2   tablespoons 
    olive oil
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    1   cup 
    red, green, and/or yellow sweet pepper cut into thin strips
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    1/8  teaspoon 
    salt
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    1/8  teaspoon 
    crushed red pepper
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    1/4  cup 
    pitted Kalamata olives, coarsely chopped
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    2   tablespoons 
    finely shredded Parmesan cheese
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    1 1/2  teaspoons 
    snipped fresh rosemary

Directions
1.
Preheat oven to 350F. Trim ends of polenta; discard trimmings. Cut polenta into 12 slices (1/2 inch thick). Brush both sides of polenta slices with 1 tablespoon of the oil. Place polenta slices on a baking sheet. Bake in the preheated oven for 10 to 15 minutes or until heated through.
2.
Meanwhile, in a 10-inch skillet heat remaining 1 tablespoon oil over medium heat. Add sweet pepper strips, salt, and crushed red pepper. Cook and stir until pepper strips are tender. Stir in the olives.
3.
To serve, spoon the pepper mixture evenly over warm polenta slices. Sprinkle with Parmesan cheese and rosemary. Makes 12 servings.
Variation
  • Parmesan Polenta: Prepare as above, except omit pepper mixture. During the last 5 minutes of baking, sprinkle polenta slices with 1/2 cup finely shredded Parmesan cheese.
Nutrition information
Per Serving: cal. (kcal) 52, Fat, total (g) 4, chol. (mg) 3, sat. fat (g) 1, carb. (g) 4, Monosaturated fat (g) 2, Polyunsaturated fat (g) 0, fiber (g) 1, sugar (g) 1, pro. (g) 1, vit. A (IU) 486, vit. C (mg) 24, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 0, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 8, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 124, Potassium (mg) 56, calcium (mg) 30, iron (mg) 0, Percent Daily Values are based on a 2,000 calorie diet
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