From Classic Rachael Ray 30-Minute Meals
1 tube (18 oz.) store-bought polenta, plain or sun-dried tomato flavor, cut into 1/2-inch slices
1/4 cup extra-virgin olive oil
3 roasted red peppers (16-oz. jar), drained well
1/2 cup fresh flat-leaf parsley leaves
1/4 red onion
1 to 2 cloves garlic
1/2 teaspoon crushed red pepper flakes
Preheat a grill pan to high. Brush polenta slices lightly with evoo. Grill 2 or 3 minutes on each side to score the "crackers" and warm them.
Place peppers, parsley, onion, garlic and red pepper flakes in a food processor and pulse to chop salsa. Top polenta with spoonfuls of salsa and serve. YIELD: 8 servings
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