Name: Baked Polenta with Sicilian Peperonata and Olives
Yield: Serves 2, can be doubled
Ingredients: 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

Peperonata is a mixture of bell peppers, tomatoes and onion used in Italian cooking. Chef Joseph Simone of Tosca in Hingham, Massachusetts, suggests serving this quick adaptation of one of his meatless main dishes with a salad of baby greens, sliced fresh fennel and crumbled goat cheese in a simple vinaigrette. For dessert, have baked apples with cinnamon and vanilla ice cream.

This recipe can be prepared in 45 minutes or less.

Recipe notes

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