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  • Polenta With Sun Dried Tomato And Green Olive Pesto

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    Polenta With Sun Dried Tomato And Green Olive Pesto
    Servings: 4
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1 jar sun-dry tomatoes packed in oil (8 ounce)
    • 1 tsp capers
    • 1/2 c. pitted green olives
    • 1/2 sm garlic clove pressed
    • 1/2 tsp anchovy paste
    • 1/4 tsp dry red pepper flakes
    • 1 Tbsp. extra virgin olive oil
    •     Salt to taste
    • 1 pkt instant or possibly quick-cooking polenta (16 ounce)
    •     Water as needed
    • 1 Tbsp. extra virgin olive oil or possibly 2 tbspns butter or possibly cream

    Directions

    1. Drain tomatoes and combine on cutting board with capers and olives. Chop together as finely as possible. The result will be a rough-textured pesto. Remove to bowl and add in garlic, anchovy paste, red pepper flakes and oil. Mix thoroughly. (Preserved olives vary in their saltiness; taste pesto before seasoning with salt and additional red pepper flakes.) Set aside.
    2. Cook polenta according to package instructions, adding more water as it cooks if necessary to maintain a soft consistency. Stir in extra virgin olive oil and spoon into serving 4 bowls. Stir generous spoonful of pesto into each serving. (Leftover pesto makes a flavorful sandwich spread.)
    3. This recipe yields 4 servings.
    4. Comments: If fuel economy is not an issue, use regular polenta rather than instant; it takes longer to cook but the texture is superior.

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