Polenta Cakes al la Puttanesca (03.28.14)

Posted at 10:55 AM, Mar 28, 2014
and last updated 2014-03-28 14:46:07-04
  • 1 tube (18 oz.) polenta, pre-cooked
  • 4 tablespoons olive oil, divided
  • 1 large tomato, diced
  • 3 garlic cloves, diced
  • 1 tablespoon capers, chopped
  • 1 cup black olives, sliced or chopped
  • 2 tablespoons parmesan cheese, grated
  • 2 tablespoons parsley, chopped
  • Salt and Pepper, to taste

Slice the polenta into half inch rounds. Season with salt and pepper on each side. Bring a large skillet up to medium-high heat. Coast with 2 tablespoons of oil. Cook the polenta cakes for 2-3 minutes on each side or until golden brown.

In a saucepan brought up to medium-high heat, add the remaining oil. Saute the tomatoes, garlic, capers, black olives with salt and pepper for 3-4 minutes. Stir frequently.

To serve, top each polenta cake with the tomato mixture. Garnish with parmesan cheese and parsley.

(Note: alla puttanesca means cooking tomatoes with olives, capers, garlic and olive oil.)

Sponsor: Dan's Fresh Market