There’s something magical about a dish that comes together with just a few pantry staples, and this Creamy Polenta with a bold Puttanesca-style sauce is a perfect example! Keeping cornmeal, canned tomatoes, and Parmesan on hand means you’re only moments away from a deeply satisfying, rustic Italian meal. The puttanesca sauce is famously robust and zesty, packed with the briny flavors of olives and capers. It provides a stunning, fiery contrast to the mild, creamy comfort of the soft polenta. It’s the perfect cozy dinner for any night of the week!
Ingredients
• Sauce
• 1/3 cup olive oil
• 8 cloves garlic, minced
• 1/4 teaspoon dried red pepper flakes
• 2 large green bell peppers, cored and cut into 1/2-inch strips
• 2 (28-ounce / 794g) cans diced tomatoes, drained
• 1 1/2 tablespoons tomato paste
• 10 Kalamata olives, pitted and halved
• 2 teaspoons capers
• 1/2 teaspoon salt
• Freshly ground black pepper to taste
• Polenta
• 4 cups / 950ml water
• 1 1/4 cups cornmeal, coarse or regular
• 1/2 teaspoon salt
• 2 tablespoons butter, cut into bits
• 1/3 cup grated Parmesan cheese
Instructions
1. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes and cook for 1 minute until the garlic is fragrant and just beginning to turn golden. Do not let it burn.
2. Add the green pepper strips and sauté for 10 minutes, stirring frequently until they begin to soften.
3. Increase the heat to medium-high. Stir in the drained tomatoes, tomato paste, olives, capers, salt, and pepper. Cook, stirring often, for about 10 minutes, until the peppers are tender and the sauce has thickened.
4. While the sauce simmers, prepare the polenta. Bring the 4 cups of water to a boil in a medium, heavy-bottomed saucepan. While whisking continuously, very slowly pour the cornmeal into the boiling water in a thin stream. Add the salt and reduce the heat to low.
5. Continue whisking until the polenta thickens, then switch to a wooden spoon. Stir constantly for 5 to 7 minutes, until the polenta is very thick and pulls away from the sides of the pan.
6. To serve, spoon a generous portion of polenta onto each plate. Top with bits of butter and a sprinkle of Parmesan cheese, then ladle the hot puttanesca sauce over the top. Serve immediately.
Nutritional Information
• Approximate values per serving
• Calories: 580 kcal
• Protein: 12g
• Fat: 30g
• Carbohydrates: 68g
Pro Tips
• for Perfect Polenta
• If the polenta hardens before serving, place it back over low heat and whisk in a small amount of hot water or milk until it becomes smooth and creamy again.
• For an extra-creamy texture, use a combination of fine-ground and coarse-ground cornmeal. The fine meal creates a smoother base while the coarse adds a pleasant texture.
• To deepen the sauce’s flavor, add a splash of dry white wine to the skillet after sautéing the peppers. Let it cook for a minute to reduce before adding the tomatoes.
• Don’t stop stirring the polenta! Constant stirring is the key to preventing lumps and ensuring a perfectly smooth, creamy consistency.
FAQ
Q: Can I make this creamy polenta recipe vegan
A: Yes, you can easily make this recipe vegan. For the polenta, substitute the butter with a high-quality olive oil or a vegan butter alternative. Replace the Parmesan cheese with a sprinkle of nutritional yeast for a similar cheesy, savory flavor. The puttanesca sauce is naturally vegan as written.
Q: How can I add more protein to this vegetarian polenta dish
A: To boost the protein, consider stirring a can of rinsed and drained chickpeas or cannellini beans into the puttanesca sauce during the last 5 minutes of simmering. This adds plant-based protein and fiber without altering the core flavors of the dish.
Q: What is the best way to store and reheat leftover polenta and sauce
A: Store the polenta and puttanesca sauce in separate airtight containers in the refrigerator for up to 3 days. The polenta will solidify when chilled. To reheat, slice the firm polenta and pan-fry it in a little olive oil until golden, or crumble it into a saucepan with a splash of water or plant-based milk and stir over low heat until creamy again. Reheat the sauce gently on the stovetop.
Q: Is this puttanesca sauce traditionally vegetarian
A: Traditional puttanesca sauce contains anchovies for a salty, umami flavor. This recipe is a vegetarian version that achieves a similar robust, briny taste using Kalamata olives and capers, making it completely meat-free and just as delicious.
