Polenta with Olive-Raisin Compote

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.

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.

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.