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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.
SERVINGS: 8
Calories: 148
Total Fat: 8 grams
Saturated Fat: 1 gram
Protein: 2 grams
Total carbohydrates: 16 grams
Sugar: 2 grams
Fiber: 1 gram
Cholesterol: 0 milligrams
Sodium: 198 milligrams
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Arugula Salad with Pesto Vinaigrette
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