Tuesday, June 18 2013, 10:06 AM MDT
Polenta with Roasted Pine Nuts, Spicy Tomato, and Olive sauce
As Aired on February 25, 2013
Recipe Courtesy of Taste Culinary Boutique
1 cup Pine nuts
2 tablespoons olive oil
3 garlic cloves, chopped
14 oz. can diced tomatoes
1 tsp crushed red pepper flakes
8 black olives, pitted and halved
1 package polenta
2 tablespoons butter
salt and pepper to taste
4 tablespoons grated parmesan
4 handfuls rocket (arugula) leaves, to serve
1.) Heat the olive oil in a saucepan over medium heat. Add the garlic sauté for 2 minutes or until golden. Add the tomatoes, cushed red pepper flakes and salt and pepper and cook for 10 minutes or until thickened. Add the olives in the last 5 minutes of cooking. Reduce the heat to low and keep warm.
2.) Heat butter in a saucepan. Slice polenta into flat rounds and sauté in butter about 2 minutes each side, remove polenta and place on a plate. Pour some warm spicy tomato and olive sauce over and scatter with the roasted pine nuts.
3.) Place a handful of rocket on each and scatter with the remaining parmesan.
(Copyright 2013 Sinclair Broadcasting Group.)