Salsas & sides · CRESPO KITCHEN

Golden Polenta with Mango and Olives

Slices of prepared polenta with a fresh, salty-sweet topping.

25 min approx.4 servingsFresh mango

Ingredient photograph: Frozen mango cubes. Ella Olsson from Stockholm, Sweden · CC BY 2.0. Original. Photography credits.

Ingredients

500 g firm prepared polenta, in 1½ cm slices
1 cup finely diced fresh mango
⅓ cup chopped pitted black olives
½ cup chopped tomato
2 tablespoons olive oil, divided
1 tablespoon lemon juice
2 tablespoons chopped parsley
¼ teaspoon black pepper

Method

Mix mango, olives, tomato, lemon, parsley, pepper and 1 tablespoon oil.
Pat polenta slices dry and brush with remaining oil.
Heat a nonstick skillet over medium-high heat. Brown polenta 4–5 minutes per side until hot in the center.
Serve with the mango mixture spooned on top.

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Research sources

Wording and formulations prepared for this RCF collection, pending kitchen testing. Times are estimates. Sources consulted for ingredients and techniques: