Baked Polenta & Sweet Potatoes
Polenta, also known as boiled cornmeal, is a staple in Italian kitchens and a great substitute for pasta for people who avoid gluten. I often make this baked polenta dish for friends who are on a gluten-free, vegan diet because it’s healthy, filling, and very satisfying!
Ingredients
- 1 can nonstick olive oil spray
- 1 prepared polenta roll, (cut in 1/2-inch slices)
- 1 sweet potato, (scrubbed & cut into 1/2-inch thick slices)
- 2 tablespoons extra virgin olive oil
- 2 cloves garlic, (chopped)
- 1 medium onion, (chopped)
- 1 tablespoon tomato paste
- 1 can tomatoes, (chopped)
- 1/2 cup kalamata olives, (sliced)
- 1 tablespoon capers, (drained)
- Black pepper
- Basil
- Truffle oil or salt
Instructions
- Preheat oven to 450 degrees F.
- Spray baking sheet with nonstick spray.
- Brush both sides of polenta roll and sweet potato slices with 1 tablespoon olive oil and arrange on prepared sheet.
- Bake until polenta and sweet potatoes are crusty (about 20 minutes), turning over after about 10 minutes.
- While polenta and sweet potatoes are in oven, heat remaining oil in sauce pan.
- Add garlic and onion and cook until both are soft.
- Add tomato paste, chopped tomatoes, olives, and capers, and simmer for 10 minutes.
- Season with salt and pepper.
- Create 3-layer tower by alternating polenta disks, sweet potatoes, and polenta disks.
- Serve disks with tomato sauce on side.
- Garnish with basil and truffle oil or salt.