Baked Polenta with Sicilian Peperonata and Olives

Ingredients

• Nonstick olive oil spray
• 6 1/2-inch-thick slices prepared basil- and garlic-flavored polenta roll
• 3 tablespoons olive oil
• 1/2 cup chopped red onion
• 4 large plum tomatoes
• chopped
• 1 tablespoon red wine vinegar
• 1 7- to 7.25-ounce jar roasted red peppers
• drained
• chopped
• 1/3 cup chopped pitted Kalamata olives or other brine-cured black olives
• 1/4 cup chopped fresh basil

Instructions

1. Preheat oven to 500F.
2. Spray baking sheet with nonstick spray.
3. Brush both sides of polenta slices with 1 tablespoon olive oil and arrange on prepared sheet.
4. Bake until polenta is crusty, turning over after 7 minutes, about 14 minutes.
5. Meanwhile, heat remaining 2 tablespoons oil in heavy large skillet over medium-high heat.
6. Add onion and saute 3 minutes.
7. Add tomatoes and vinegar and cook until tomatoes soften, about 3 minutes.
8. Add roasted peppers, olives and basil and simmer 2 minutes.
9. Season sauce with salt and pepper.
10. Arrange polenta on plates.
11. Spoon sauce over and serve.