Time: 16 min.
Complexity: easily
Servings: 8

This appetizer takes no more than 20 minutes to prepare. The crackers are made from pre-cooked polenta, cut into 1-cm-thick slices. Don't make them too thin, or the polenta will fall apart in the pan. The polenta slices are fried until golden brown and crispy, and served on a platter with roasted pepper salsa. You can also use store-bought canned roasted peppers, which you chop in a food processor along with olives, capers, onions, garlic, and fresh parsley. A heartier Mediterranean alternative to the Mexican snack of corn chips and salsa.

Ingredients:

• 1 package (680 gr.) ready polenta, plain or sun-dried tomato flavored, cut into 1cm thick round slices.
• 1/4 cup olive oil
• 3 canned roasted red peppers, drained, 1 can (450 g)
• 0.5 cups pitted black olives
• 2 tbsp capers
• 3/4 cup parsley
• Half a white onion
• 1 clove of garlic
• 0.5 tsp red pepper flakes

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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polenta, sweet pepper, olive, capers, parsley, sweet onion, garlic, red pepper flakes

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Preparation:

Step 1
• Heat a grill pan over high heat.
Step 2
• Slice the polenta and brush lightly with olive oil. Grill for 2-3 minutes on each side, until the slices are golden brown and charred.
Step 3
• Place roasted peppers, olives, capers, parsley, onion, garlic, and red pepper flakes in a food processor and pulse until you have a chunky salsa. Spoon the salsa over polenta rounds and serve.

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