Ah, polenta…that creamy, mild, absolutely delicious Italian grain dish we have come to know and love. Smother it in a spicy Puttanesca sauce and you have a glorious side dish that’s rich in fiber, antioxidants and minerals.
Makes 4-5 servings
4 cups spring or filtered water
Pinch sea salt
1 tablespoon extra virgin olive oil
1 cup organic yellow cornmeal
2-3 tablespoons unsweetened organic almond or soy milk
Extra virgin olive oil
2-3 cloves fresh garlic, crushed
Generous pinch crushed red pepper flakes
½ red onion, diced
1 32-ounce 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 create a creamy 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 sauté 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.