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Polenta Puttanesca

See full recipe on: Williams-Sonoma



Ingredients

1/2 cup extra-virgin olive oil
1 small white onion, minced
4 garlic cloves, finely sliced
2 lb. plum tomatoes, seeded and diced
1 cup pitted and sliced kalamata, nicoise or gaeta olives
1/4 cup drained capers
1/4 cup coarsely chopped cured anchovy fillets
1/4 tsp. crushed red pepper flakes
Salt and freshly ground black pepper, to taste
2 tbs. finely chopped fresh flat-leaf parsley
4 cups water
1 tsp. salt
1 cup polenta

Nutrition 4 servings

Per Serving % Daily Value
Calories 482
Fat 31g 48%
Carbs 46g 15%
Protein 6g 12%
Fiber 6g 24%
Cholesterol 1mg 0%
Sodium 1,135mg 47%
     
Fat
Carbs
Protein

Preparation






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