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.
- Portion size 44 servings
- Credits : Canadian Living Magazine: December 2006
Ingredients
Method
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.
Nutritional facts Per Piece: about
- Sodium 80 mg
- Protein 1 g
- Calories 21.0
- Total fat 1 g
- Cholesterol 1 mg
- Saturated fat trace
- Total carbohydrate 3 g
%RDI
- Iron 1.0
- Folate 1.0
- Calcium 1.0
- Vitamin A 1.0
- Vitamin C 3.0
