Grilled Polenta Crackers with Roasted Pepper Salsa

Name: Grilled Polenta Crackers with Roasted Pepper Salsa
Prep time: 16 min
Cook time: 16 min
Total time: 16 min
Yield: 8
Cuisine: Mexican
Ingredients: 118 milliliters calamata black olives, pitted; 2 Tbsps capers; 177 milliliters flat-leaf parsley, a couple of handfuls; 1 clove garlic; 59 milliliters extra-virgin olive oil, eyeball it; 1 teaspoons red pepper flakes; 3 larges roasted red peppers, drained well, 1 large jar, 16 ounces; 1 tube 24 ounces, prepared polenta, plain or sun-dried tomato flavor, cut into 1/2-inch slices; 1 white onion

Grilled Polenta Crackers with Roasted Pepper Salsa might be just the side dish you are searching for. Watching your figure? This gluten free, primal, and whole 30 recipe has 81 calories, 1g of protein, and 8g of fat per serving. This recipe serves 8. This recipe covers 7% of your daily requirements of vitamins and minerals. 1 person found this recipe to be flavorful and satisfying. It will be a hit at your The Fourth Of July event. If you have pepper flakes, onion, flat-leaf parsley, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 16 minutes. It is a very reasonably priced recipe for fans of Mexican food.

Instructions

Watch how to make this recipe.

Preheat grill pan to high.

Equipment you will use

Grill Pan

Slice polenta and brush lightly with oil. Grill 2 or 3 minutes on each side to score the cakes and warm them.

Ingredients you will need

Polenta

Cooking Oil

Equipment you will use

Grill

Place peppers, olives, capers, parsley, onion, garlic and red pepper flakes in processor and pulse the power to chop salsa. Top polenta with spoonfuls of salsa and serve.

Ingredients you will need

Red Pepper Flakes

Parsley

Peppers

Polenta

Capers

Garlic

Olives

Onion

Salsa

Equipment

Grill Pan

Grill

Ingredients

Servings:

118milliliters

calamata black olives, pitted 2Tbsps

capers 177milliliters

flat-leaf parsley, a couple of handfuls 1clove

garlic 59milliliters

extra-virgin olive oil, eyeball it 1teaspoons

red pepper flakes 3larges

roasted red peppers, drained well, 1 large jar, 16 ounces 1tube

24 ounces, prepared polenta, plain or sun-dried tomato flavor, cut into 1/2-inch slices 1

white onion

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Francis Ford Coppola Diamond Collection Monterey Pinot Noir with a 4.1 out of 5 star rating seems like a good match. It costs about 20 dollars per bottle.

Francis Ford Coppola Diamond Collection Monterey Pinot Noir

The Silver Label Pinot Noir has a bright ruby color and reveals an alluring perfume of red plums, flowers, and sweet spices. Profuse flavors of black cherry, dark currant, and strawberry fill out the plush palate while notes of sandalwood continue into the soft, elegant finish.