Recipe adapted & inspired by Isa Chandra Moscowitz' very sexy quinoa puttanesca recipe on PPK.
Prep Time15 minutesmins
Cook Time30 minutesmins
Course: Main Course
Servings: 4
Author: Jenné
Ingredients
Puttanesca
2tbspgrapeseed oil or olive oil
3clovesof garlicminced
½cupdry white wine
24-ozcan of diced tomatoesI like the Whole Foods brand Fire Roasted Diced tomatoes
⅓cuppitted kalamata oliveshalved
¼cupcapers
1cupcooked chickpeas or cannellini beans
1tspdry sage
1tspfennel seeds
1tspdried oregano
½tspdried thyme
½tspchili flakes
5cupskalechopped & loosely packed
3tbsptarragonchopped
6basil leaveschopped
Polenta
3cupswater
scant teaspoon sea salt
¾cuppolenta
¼cupnutritional yeast
1tbspolive oil
Instructions
Puttanesca
In a dutch oven or heavy-bottomed pot, preheat your oil.
Add the garlic, and saute until slightly golden.
Add the wine, and simmer for a minute.
Add the tomatoes, olives, capers, beans, sage, fennel, oregano, thyme, chili flakes, and kale.
Bring to a simmer, then reduce the heat and let it cook.
While the puttanesca cooks, you can work on the polenta. (Ingredients and instructions below.) Once the polenta is finished, add the fresh tarragon and basil to the puttanesca, season to taste, and serve hot.
Polenta
Bring 3 cups of water and sea salt to a boil.
Slowly pour in the polenta, reduce heat to medium-low, and stir with a wooden spoon or whisk (my choice). If it pops, reduce the heat even more.
Keep stirring the polenta until it begins to thicken up, about 20 minutes total. It's okay if you walk away for 30 seconds, but you'll want to keep an eye on it to prevent clumping, sticking, or burning.
When the polenta is the consistency of porridge, add the nutritional yeast and olive oil.
Stir for another minute, then remove from heat and season to taste.
Serve the puttanesca over the creamy polenta. Garnish with fresh black pepper, and basil.