Preheat grill pan to high.
Slice polenta and brush lightly with oil. Grill 2 or 3 minutes on each side to score the cakes and warm them.
Place peppers, olives, capers, parsley, onion, garlic and red pepper flakes in processor and pulse the power to chop salsa. Top polenta with spoonfuls of salsa and serve.
Recipe courtesy of Rachael Ray