Ingredients
- 2 Tbsp. extra virgin extra virgin olive oil
- 10 whl pitted green olives up to 15 preferably Greek olives
- 2 Tbsp. minced garlic
- 1 tsp freshly grnd black pepper
- 4 c. lowfat vegetable broth
- 1 1/2 c. coarsely grnd cornmeal
- 3 Tbsp. capers rinsed
- 2 Tbsp. chopped fresh thyme
- 28 ounce canned tomatoes minced
- 6 Tbsp. grated Parmesan cheese
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Italian Polenta
Servings: 6
Directions
- 1) In a saute/fry pan heat the extra virgin olive oil over medium heat. Saute/fry olives, garlic, and black pepper for 5 min.
- 2. Meanwhile, add in broth, cornmeal, capers, and thyme to pressure cooker.
- Seal cooker and bring to high pressure quickly. Lower heat and cook for 5 min. Reduce pressure quickly under cool running water.
- 3. Add in tomatoes to the sauce in the saute/fry pan and heat through. Serve sauce over polenta. Sprinkle 1 Tbsp. Parmesan cheese over each serving. Caper Polenta
- Cuisine: "Vegetarian"
- Chace"
- NOTES : Polenta is mush made from coarsely grnd cornmeal, and is a staple of Northern Italy. Its bright yellow color and fresh corn flavor make it an ideal base for many vegetables dishes. (7g Here are those polenta recipes to try this summer in the pressure cooker. Ten min in the pot instead of stirring and sweating or possibly buying a chub.
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