‘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.
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