Baked Polenta with Sicilian Peperonata and Olives

• 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

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.

nonstick olive oil spray, garlic, olive oil, red onion, tomatoes, red wine vinegar, red peppers, olives, fresh basil

Taken from www.epicurious.com/recipes/food/views/baked-polenta-with-sicilian-peperonata-and-olives-5664 (may not work)