How Into Pumpkin Spice Lattes are You?

Put your spice-loving status to the test with this ultimate quiz of fall's signature sipper.

See More

How to Roast Pumpkin Seeds

Don't throw out those seeds from pumpkin carving, put them to delicious use as a fall snack. Here's our simple method for roasting pumpkin seeds.

View Video

Ultimate Fall Dessert: Chocolate-Pumpkin Brownies!

Lose yourself in tangy pumpkin and luscious chocolate in hot-from-the-oven brownies that feature pretty swirled tops.

View Video

Your One-Can Plan to Everything Pumpkin

Pumpkin ... it's basically the best ingredient ever. We love it in everything -- pies, cookies, soups (and the list goes on). But let's be frank: There's nothing worse than having leftover canned pumpkin to use up. That's where we step in! Our collection of irresistible pumpkin recipes use up a full can of pumpkin. Try one of our canned pumpkin recipes today.

View Slideshow

Fall Slow Cooker Recipes

Our slow-cooked fall recipes are perfect for warming yourself up on a cool autumn night. Comfort food favorites like pumpkin bread and spiced chili, as well as global twists on classic autumn flavors, guarantee that these fall slow cooker recipes are sure to satisfy.

View Slideshow

Wickedly Fun Halloween Cupcakes

Whip up a cupcake creation that is sure to dazzle your Halloween party guests by decorating store-bought or homemade cupcakes. Our Halloween cupcake monsters, black cats, witches, and ghosts are all magic to make and decorate!

View Slideshow
Popular in Food

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.

2.5 by 2 people
Rate me!
  • Makes: 12 servings
  • Prep: 25 mins
  • Bake: 10 mins 350°F

Polenta with Peppers and Olives



  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.

From the Test Kitchen

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 Facts (Polenta with Peppers and Olives)

    Per serving:
  • 52 kcal cal.,
  • 4 g fat
  • (1 g sat. fat,
  • 0 g polyunsaturated fat,
  • 2 g monounsatured fat),
  • 3 mg chol.,
  • 124 mg sodium,
  • 4 g carb.,
  • 1 g fiber,
  • 1 g sugar,
  • 1 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet



Loading... Please wait...