Directions

• Step 1

  Preheat oven to 300 degrees F. For compote, lightly coat a small saucepan with nonstick cooking spray; heat over medium heat. Add onion. Cook for 3 to 5 minutes or just until onion is tender, stirring occasionally. Stir in coriander and ginger.

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• Step 2

  Add water and raisins. Bring to boiling; reduce heat. Simmer, uncovered, for 3 to 5 minutes or until raisins are softened and water is almost evaporated. Stir in almonds, olives and orange peel.

• Step 3

  Meanwhile, heat oil in an very large nonstick skillet over medium heat. Add half of the polenta slices. Cook for 4 to 6 minutes or until warm and lightly browned (oil will spatter slightly), turning once. Transfer to a baking sheet and keep warm in oven while cooking remaining polenta slices. Serve two polenta slices on each of six serving plates and top with compote.