Ingredients
- 4 1/2 cup vegetable stock (mateo uses homemade stock)
- 2 tablespoon butter (mateo recommends unsalted plugra european style butter)
- 1 tablespoon salt (mateo recommends kosher salt)
- 1 tablespoon bay leaf
- 1/2 cup grated Parmesan (mateo recommends reggiano-parmigiano)
- 1 1/2 cup polenta (mateo recommends anson mills heirloom polenta)
- 4 1/2 cup vegetable stock (mateo uses homemade stock)
- 2 tablespoon butter (mateo recommends unsalted plugra european style butter)
- 1 tablespoon salt (mateo recommends kosher salt)
- 1 tablespoon bay leaf
- 1/2 cup grated Parmesan (mateo recommends reggiano-parmigiano)
- 1 1/2 cup polenta (mateo recommends anson mills heirloom polenta)
- 1 1/4 pound whole peeled tomatoes (mateo recommends in-season tomatoes or canned san marzano ones)
- 3/4 cup shallots, minced
- 1/4 cup nicoise olives, pitted and chopped
- 1/2 cup green sicilian olives, pitted and chopped
- 1/4 cup pepperoncini, chopped
- 2 tablespoon red chili flakes
- 1/4 cup capers (mateo recommends small nonpareil ones)
- 4 1/2 cup vegetable stock (mateo uses homemade stock)
- 2 tablespoon butter (mateo recommends unsalted plugra european style butter)
- 1 tablespoon salt (mateo recommends kosher salt)
- 1 tablespoon bay leaf
- 1/2 cup grated Parmesan (mateo recommends reggiano-parmigiano)
- 1 1/2 cup polenta (mateo recommends anson mills heirloom polenta)
- 1 1/4 pound whole peeled tomatoes (mateo recommends in-season tomatoes or canned san marzano ones)
- 3/4 cup shallots, minced
- 1/4 cup nicoise olives, pitted and chopped
- 1/2 cup green sicilian olives, pitted and chopped
- 1/4 cup pepperoncini, chopped
- 2 tablespoon red chili flakes
- 1/4 cup capers (mateo recommends small nonpareil ones)
Preparation
Baking Directions:
Steal This Recipe® step-by-step InstructionsPolenta1. Bring vegetable stock, butter, salt and bay leaf to a boil.
2.Slowly whisk polenta into boiling stock, make sure the consistency is smooth.
3.Add Parmesan.
4.Reduce to low heat and cook for 30 minutes.
5.Pour creamy polenta onto a sheet tray using a rubber spatula to smooth the surface (use a non-stick tray that will allow the polenta to remain approximately 3/4 inch thick).
6.Refrigerate polenta in sheet tray until completely cold and firm.
7.Cut polenta into 3/4 inch cubes and remove from tray with a spatula.
8.Depending on the desired crispness, flash fry at 400 degrees for 2 minutes or bake at 500 degrees for 8 minutes.
Puttanesca Sauce1. Sweat shallots in stock pot until soft and cooked through.
2.Combine remaining ingredients in stock pot and slowly simmer for 1 hour.
3.Cut tomatoes with the spatula while occasionally stirring the sauce.
4.Salt to taste, although often the olives, capers, and tomatoes contain the desired sodium level.
Serving Directions:
Serving Polenta Puttanesca1. Place a 4 ounce ladle of puttanesca sauce at the base of a bowl.
2.Place 12 to 14 cubes of crisp polenta over the sauce.
Optional: Top off with a drizzle of olive oil and Parmesan shavings.
Tips:
The polenta cubes have a tendency to stick together, so gently shake when frying or separate before baking.
