- In a 2 quart baking dish, stir together polenta, water, salt and 1 teaspoon olive oil. Bake at 350 for 50 minutes.
- About 40 minutes after baking, heat remaining olive oil in pan and sauté onions, pepper, mushrooms, and garlic until crisp tender--about 5 minutes.
- Add capers, olives, seasonings and tomatoes. Stir together and cook on low for an additional 5 minutes.
- Remove polenta from oven and top dish with tomato sauce. Serve
Note: If you consume dairy products, you can garnish with grated Parmesan cheese.
Sharon Palmer, The Plant-Powered Dietitian™ is a writer and author of The Plant-Powered Diet. Over 850 of her articles have been published in national publications, including Prevention, Better Homes and Gardens and Today’s Dietitian. She is also the editor of the award-winning publication Environmental Nutrition and writes for her blog, The Plant-Powered Blog. Her specific expertise is in plant-based nutrition, including Mediterranean, vegetarian and vegan diets. She serves as the consulting dietitian for the Oldways Vegetarian Network, is a Regional Co-Director for the Association of Food Journalists, and is an editor for the Academy of Nutrition and Dietetic’s website,eatright.org. Sharon was most recently asked by the James Beard Foundation to judge the 2014 Journalism Awards. Her second book, Plant-Powered For Life: Eat Your Way to Lasting Health with 52 Simple Steps and 125 Delicious Recipes, will be in stores spring of 2014.