Polenta Puttanesca

Name: Polenta Puttanesca
Prep time: 1 h 23 min
Cook time: 1 h 23 min
Total time: 1 h 23 min
Yield: 70
Cuisine: Mediterranean, Italian, European
Ingredients: 59 milliliters coarsely chopped cured anchovy fillets; 59 milliliters drained capers; 2 Tbs finely chopped fresh flat-leaf parsley; 4 garlic cloves, finely sliced; 118 milliliters extra-virgin olive oil; 237 milliliters pitted and sliced Kalamata, niçoise or &nbsp gaeta olives; 907 grams plum tomatoes, seeded and diced; 237 milliliters polenta; 0 teaspoons crushed red pepper flakes; 1 teaspoon salt; 70 servings Salt and freshly ground black pepper, to taste; 946 milliliters water; 1 small white onion, minced

The recipe Polenta Puttanescan is ready in roughly 1 hour and 23 minutes and is definitely a super gluten free, dairy free, and pescatarian option for lovers of Mediterranean food. This recipe serves 70. One serving contains 28 calories, 0g of protein, and 2g of fat. If you have garlic cloves, onion, polenta, and a few other ingredients on hand, you can make it. It works well as a very affordable hor d'oeuvre.