Polenta Puttanesca
4 portions
30mInvented in Naples, puttanesca sauce is recognizable by the olives and capers and sometimes anchovies in a tomato based sauce. This sauce is awesome with pasta as well, but I loved this little twist with polenta because it adds a unique flavor and texture. Without the cheese, this dish is vegan!
What you will need
FOR THE PUTTANESCA SAUCE
2 Tbsp Olive Oil
1 Yellow Onion
5 tsp Chopped Garlic
28 ounces canned Crushed Tomatoes with Basil
14 ounce can Fire Roasted Diced Tomatoes
1/2 cup pitted Kalmata Olives
2 Tbsp Capers
1/2 tsp Red Pepper Flakes
1 tsp Black Pepper
1/2 tsp Salt
1/2 cup grated Parmesan cheese, optional
(Nutritional facts 81 calories, 2.51 g fat, 14.19 g carbohydrates, 1.42 g protein, 3 mg cholesterol, 10685 mg sodium)How to cook
1
2
Gather all ingredients.
3
Portion all ingredients.
4
Cut onion in half and remove stem and root ends and peel off skin.
5
Chop both halves of the onion, set aside.
6
Add olive oil to a pan heated to medium high heat. Add chopped onion and saute until translucent, about 5 minutes.
7
Add the chopped garlic, red pepper flakes, salt and pepper to the sauteed onions.
8
Add the fire roasted diced tomatoes and the can of crushed tomatoes with basil.
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Add the olives and capers into the tomato sauce. Simmer while you fry the polenta.
10
Open the polenta and slice into 1/4 inch rounds.
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Prep a non-stick pan with about a tablespoon of oil and place the polenta into the pan. Cook for about 4 minutes on both sides.
12
Spoon the sauce over a few slices of fried polenta.
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