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Polenta with Spicy Puttanesca Sauce

My all-time favorite way to make and eat polenta...hands down...



5 cups spring or filtered water 

Pinch sea salt
1 tablespoon extra virgin olive oil
1 cup yellow cornmeal
2-3 tablespoons unsweetened almond or soy milk

Puttanesca Sauce:
Extra virgin olive oil
2-3 cloves fresh garlic, crushed
Sea salt
Generous pinch crushed red pepper flakes
1/2 red onion, diced
1 can diced tomatoes
3-4 tablespoons capers, drained, but not rinsed
12-18 oil-cured black olives, pitted, coarsely chopped

Whisk together polenta ingredients in a sauce pan and place over medium heat. Cook, stirring constantly until it comes to a boil. Reduce heat to low and cook, stirring frequently, until the center of the polenta pops and bubbles, about 25 minutes. Stir in milk to finish.

To make the sauce, place a small amount of oil and garlic in a skillet over medium heat. When the garlic begins to sizzle, add a pinch of salt, crushed red pepper flakes and onion and saute for 1-2 minutes. Add tomatoes, capers and olives and stir well. Season lightly with salt and cook, stirring occasionally, for 5 minutes. To serve, spoon polenta into individual bowls and spoon puttanesca over top. 

Makes 4-5 servings. 


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