Polenta Puttanesca

Name: Polenta Puttanesca
Cuisine: Italian
Ingredients: 4 cups spring or filtered water; 4 cups spring or filtered water; Pinch sea salt; 1 tablespoon extra virgin olive oil; 2–3 cloves fresh garlic, crushed; Sea salt; Generous pinch crushed red pepper flakes; ½ red onion, diced; 1 cup organic yellow cornmeal; 2–3 tablespoons unsweetened organic almond or soy milk; 2–3 tablespoons unsweetened organic almond or soy milk; Extra virgin olive oil; 12–18 oil-cured black olives, pitted, coarsely chopped; 32-ounce can diced tomatoes; 3–4 tablespoons capers, drained, but not rinsed

Preparation info

4–5
Servings

Difficulty
Easy

Appears in

Vegedibles

By Christina Pirello

Published 2023

About

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.

Ingredients

Polenta

4 cups spring or filtered water
Pinch sea salt
1

Europe
Italy
Side dish
Vegan
Gluten-free

Method

Whisk together polenta ingredients in a saucepan 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 garl