Peperonata on Mixed Herb Polenta Bruschetta

Serves: 2 as a main or 4 as a side
Prep Time: 20 mins
Cook Time: 40 mins



  • 400g Chopped Tomatoes
  • 1 Large Red Pepper Sliced
  • 1 Large Orange Pepper Sliced
  • 1 Large Green Pepper Sliced
  • 1 Onion Thinly Sliced
  • 1 Clove of Garlic Crushed
  • 1 Bay Leaf
  • Salt, Pepper and Basil to season

Polenta Bruschetta

  • 500g Ready Made Polenta (or you can make you own)
  • Basil
  • Oregano
  • Paprika
  • Parsley
  • Black Pepper
  • 2tbsp Olive oil


  1. Over medium heat fry the onions, garlic and bay leaf in a small amount of oil for about 5 mins, making sure the onion does not brown
  2. Add the peppers then cover and cook on low for 10 minsPeppers
  3. Add the chopped tomatoes and season well with the salt, pepper and basil
  4. Cook uncovered remembering to stir frequently for 30 mins or until the mixture has thickened
  5. While the peperonata is cooking slice the polenta into 1cm wide bruschetta shaped piecesPolenta slices.jpg
  6. Mix the oil with the herbs and lightly brush over the polenta
  7. Griddle for about 8 mins or until heated through and slightly blackened, remembering to turn half way throughPolenta.jpg
  8. Once the polenta and peperonata has been cooked, pour the peperonata onto the polenta




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