Grilled Polenta Crackers with Roasted Pepper Salsa

foodnetwork.com

Susan Bellwood

Love to cook, any kind of food vegan and other. Love cookbooks and recipes.

1 tube, 24 ounces, prepared polenta, plain or sun-dried tomato flavor, cut into ½-inch slices

¼ cup extra-virgin olive oil, eyeball it

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

½ cup calamata black olives, pitted

2 tablespoons capers

¾ cup flat-leaf parsley, a couple of handfuls

½ white onion

1 clove garlic

½ teaspoon red pepper flakes

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