1 tube, 24 ounces, prepared polenta, plain or sun-dried tomato flavor, cut into 1/2-inch slices
1/4 cup extra-virgin olive oil, eyeball it
3 roasted red peppers, drained well, 1 large jar, 16 ounces
1/2 cup calamata black olives, pitted
2 tablespoons capers
3/4 cup flat-leaf parsley, a couple of handfuls
1/2 white onion
1 clove garlic
1/2 teaspoon red pepper flakes
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