Polenta alla Putanesca

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‘Whore’ style polenta is the Italian translation, meaning this is a zesty, spicy bold and savory sauce indeed! This sauce originates from Southern Italy from the mid 20th century and is a great topper for pastas and polenta.This recipe is gluten-free and diabetic friendly and a must try for your culinary journey.

PRINT Polenta alla Putanesca Recipe from MS Word

Polenta alla Putanesca

Yield: 3 generous servings

1-24 oz. tube of cooked polenta
1-14.5 oz. can diced tomatoes
½ red onion chopped
2 ripe Roma tomatoes
2 oz. part skim shredded mozzarella
1-2oz. can anchovy fillets drained
2 tablespoons capote capers
2 tablespoons chopped pitted kalamata olives
1 tablespoon extra-virgin olive oil
4 cloves of garlic
½ teaspoon crushed red chili flakes
5 fresh basil leaves
1 sprig fresh oregano leaves
Fresh cracked black pepper to taste

Place Roma tomatoes, garlic, basil, oregano, crushed chilies and anchovies in a blender and puree. Sauté onions in olive oil in a heavy bottom saucepan. Add blender contents, diced tomatoes, capers and olives, reduce to medium heat and cook for 15 minutes stirring occasionally. Slice polenta and portion onto three plates. Microwave 2 minutes each to heat.
Cover with putanesca sauce and top with shredded mozzarella cheese and serve.

© 2012 Aron David Bradley
http://www.boomercuisine.com

3 thoughts on “Polenta alla Putanesca

    Tammy said:
    April 6, 2012 at 7:22 am

    This is absolutely my favorite recipe that you’ve ever posted. I’ll be making it soon. Had no idea about the meaning of putanesca!

      hippydude responded:
      April 6, 2012 at 9:56 am

      Thanks Tammy, always delighted by your support.

    Karen said:
    April 9, 2012 at 5:02 am

    I love putanesca sauce…it has so much flavor. Great idea serving it over polenta.

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