Polenta with Peppers and Olives
16 ounce tub refrigerated cooked polenta
tablespoons olive oil
cup red, green, and/or yellow sweet pepper cut into thin strips
teaspoon crushed red pepper
cup pitted Kalamata olives, coarsely chopped
teaspoons snipped fresh rosemary
- 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.
- 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.
- To serve, spoon the pepper mixture evenly over warm polenta slices. Sprinkle with Parmesan cheese and rosemary. Makes 12 servings.
From the Test Kitchen
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