Recipe courtesy of Rachael Ray
Total:
16 min
Prep:
10 min
Cook:
6 min
Yield:
8 servings
Level:
Easy

Nutrition Info

Healthy
Total:
16 min
Prep:
10 min
Cook:
6 min
Yield:
8 servings
Level:
Easy

Nutrition Info

Healthy
Total:
16 min
Prep:
10 min
Cook:
6 min
Yield:
8 servings
Level:
Easy

Nutrition Info

Healthy

Ingredients

  • 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

Directions

Watch how to make this recipe.

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.

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