Ingredients

Preparation 35 minutes

24-ounce roll prepared polenta
1/4 cup prepared meatless spaghetti sauce
1 cup coarsely chopped seedless grapes
1/2 cup chopped seedless Kalamata olives
1/2 cup chopped pimiento-stuffed green olives
1 clove garlic, minced
1 teaspoon chopped oregano
1/2 teaspoon salt
1/8 teaspoon ground pepper
2 tablespoons chopped anchovies

Directions

Preheat oven to 350 F.

Slice polenta 1/2-inch thick. Arrange slices on baking sheet; spread each with 1/2 teaspoon spaghetti sauce. Bake at 350 F 10 minutes. Combine remaining ingredients; mix well. Top each slice of polenta with a heaping tablespoon of grape-olive mixture. Makes 12 servings.

Nutrition information per serving: 75 cal., 2 g pro., 3 g fat, 12 g carb., 0 mg chol., 1 g fiber, 485 mg sodium.