Polenta is a classic that can be prepared in many ways. It can be made into a loaf, fried, or even served as a creamy polenta. The creamy version of polenta is essentially the grits of Italian cooking. It is a boiled dish of cornmeal that is perfect as a side or a meal in itself, and it pairs perfectly with chicken or fish. Here is how to prepare our family-favorite, Polenta Puttanesca:
Prep/cook time: 45 minutes | Serves 3-4
- 4 cups water
- 1 tsp. salt
- 1 cup polenta
- 1 jar of Pirro's Puttanesca Sauce
In a saucepan, over high heat, bring water to a boil. Add the salt. Stirring continuously with a wooden spoon, add the polenta in a thin, steady stream until incorporated. Continue stirring to prevent lumps from forming.
Reduce the heat so the mixture bubbles occasionally. Cook, stirring and scraping the bottom and sides of the pan until the polenta is thick and starts to pull away from the sides, 35 to 40 minutes.
In a different saucepan, heat up the Pirro's Puttanesca Sauce on medium-low heat for 2-3 minutes or until warm.
Divide polenta into bowls and pour about 1/2 cup of the sauce over each serving. Serve immediately and enjoy!