Polenta with Sun-Dried Tomato and Olive Relish
Tubes of ready-made polenta are available in the deli section of most supermarkets. Just cut, cook and top with this delicious relish for a seduction of salty and crispy in every bite.
Servings: 44
Ingredients:
Clockwise from left: Smoked Turkey Roll-Ups, Thai Chicken Salad Croustades, Polenta with Sun-Dried Tomato and Olive Relish
Photography by Edward Pond
| Nutritional Info | |
| Per Piece: about | - |
| cal | 21 |
| pro | 1 g |
| total fat | 1 g |
| sat. fat | trace |
| carb | 3 g |
| fibre | trace |
| chol | 1 mg |
| sodium | 80 mg |
| % RDI: | - |
| calcium | 1% |
| iron | 1% |
| vit A | 1% |
| vit C | 3% |
| folate | 1% |
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2 tbsp (25 mL) extra-virgin olive oil
1/2 cup (125 mL) each chopped red onion and sweet green pepper
1 clove garlic, minced
1/4 tsp (1 mL) dried oregano
1/4 cup (50 mL) each chopped black olives and oil-packed sun-dried tomatoes
1 tbsp (15 mL) balsamic vinegar
2 tbsp (25 mL) chopped fresh parsley
1 tube (17 oz/500 g) polenta, about 2-1/2 inches (6 cm) wide
1/4 tsp (1 mL) each salt and pepper
1/3 cup (75 mL) shredded Asiago cheese
Preparation:
In skillet, heat 1 tbsp (15 mL) of the oil over medium heat; fry onion, green pepper, garlic and oregano until softened, about 3 minutes. Add olives, sun-dried tomatoes and vinegar; bring to boil. Reduce heat and simmer until liquid is evaporated, about 4 minutes. Stir in parsley. (Make-ahead: Refrigerate in airtight container for up to 2 days.)
Cut polenta into 1/4-inch (5 mm) thick slices. Cut each in half; place on greased or parchment paper–lined rimmed baking sheet. Brush with remaining oil; sprinkle with salt and pepper. Broil until edges are golden, about 5 minutes.
Spoon heaping 1 tsp (5 mL) relish onto each polenta piece. Sprinkle with cheese. Broil until cheese is melted, about 3 minutes.
Cut polenta into 1/4-inch (5 mm) thick slices. Cut each in half; place on greased or parchment paper–lined rimmed baking sheet. Brush with remaining oil; sprinkle with salt and pepper. Broil until edges are golden, about 5 minutes.
Spoon heaping 1 tsp (5 mL) relish onto each polenta piece. Sprinkle with cheese. Broil until cheese is melted, about 3 minutes.
Source
Canadian Living Magazine: December 2006
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