- 1/2 cup polenta
- 2 cups water
- 1/2 teaspoon kosher salt
- 1/2 cup parmesan cheese
- 1 tablespoon butter
- 2–3 tablespoons half and half
- Chickpea Puttanesca:
- 3 tablespoons olive oil
- 1/2 cup finely chopped onion
- 2–3 cloves finely minced garlic
- 1 (14 oz) can Del Monte® Stewed Tomatoes with basil, garlic and oregano
- 1 (14 oz) can Del Monte® Petite Diced Tomatoes
- 1/4 cup pitted kalamata olives, quartered
- 2 tablespoons drained capers
- 1/2 teaspoon dried crushed basil
- 1/8 teaspoon dried crushed red pepper flakes
- 1 (14 oz) can garbanzo beans
- fresh basil (optional)
For the Polenta:
- In a medium sauce pan, bring water to a boil. Slowly stir in polenta and salt. Bring back to a boil and then immediately turn to low and let polenta simmer about 30-40 minutes. Add a tablespoon or two of water if polenta gets too thick.
- Off heat, stir in parmesan cheese, butter and half and half. Check for seasoning and add a pinch of salt if desired. Keep warm until ready to serve.
- For Puttanesca Sauce:
- In a large pot heat the olive oil over medium high heat. Add the onion and saute until soft and lightly caramelized, about 5 minutes.
- Add the kalamata olives and capers and cook an additional 2-3 minutes. Add garlic and cook 1-2 minutes more.
- Add both cans of tomatoes and simmer until the sauce is thickened and slightly reduced, about 20 minutes.
- Add garbanzo beans, and adjust seasoning to taste.
- Divide polenta between 4 plates and top with puttanesca sauce. Garnish with basil if desired.