store bought prepared polenta, cut in 1/2 inch slices
roasted red peppers, drained
kalamata olive, pitted
red pepper flakes
- Preheat grill to high.
- Brush polenta slices with oil. Grill 2-3 mintues on each side to score the "crackers" and warm them.
- Place peppers, olives, capers, parsley, onion, garlic and red pepper flakes in a food processor and pulse to chop salsa.
- Top polenta with spoonfuls of salsa and serve.