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Correo Electrónico
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Ingredientes
- 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
- Â Â Salt to taste
- 1 pkt instant or possibly quick-cooking polenta (16 ounce)
- Â Â Water as needed
- 1 Tbsp. extra virgin olive oil or possibly 2 tbspns butter or possibly cream
Direcciones
- 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.
- 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.)
- This recipe yields 4 servings.
- 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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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 32g | |
| Recipe makes 4 servings | |
| Calories 86 | |
| Calories from Fat 84 | 98% |
| Total Fat 9.41g | 12% |
| Saturated Fat 1.29g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 282mg | 12% |
| Potassium 19mg | 1% |
| Total Carbs 0.86g | 0% |
| Dietary Fiber 0.6g | 2% |
| Sugars 0.1g | 0% |
| Protein 0.23g | 0% |
