Chickpea Puttanesca over Polenta

  • Yield: 4 1x



  • Polenta:
  • 1/2 cup polenta
  • 2 cups water
  • 1/2 teaspoon kosher salt
  • 1/2 cup parmesan cheese
  • 1 tablespoon butter
  • 23 tablespoons half and half
  • Chickpea Puttanesca:
  • 3 tablespoons olive oil
  • 1/2 cup finely chopped onion
  • 23 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
  • Salt
  • 1 (14 oz) can garbanzo beans
  • fresh basil (optional)


For the Polenta:

  1. 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.
  2. 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.
  3. For Puttanesca Sauce:
  4. 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.
  5. Add the kalamata olives and capers and cook an additional 2-3 minutes. Add garlic and cook 1-2 minutes more.
  6. Add both cans of tomatoes and simmer until the sauce is thickened and slightly reduced, about 20 minutes.
  7. Add garbanzo beans, and adjust seasoning to taste.
  8. Divide polenta between 4 plates and top with puttanesca sauce. Garnish with basil if desired.