Common pantry ingredients such as olives, anchovies and capers give classic Italian puttanesca sauce loads of savoury flavour. Buttery polenta is perfect for soaking up all of the sauce's full-bodied goodness.
- Prep time 30 minutes
- Total time 30 minutes
- Portion size 4 servings
- Credits : Canadian Living Magazine
Ingredients
Creamy Polenta:
Pork Puttanesca:
Method
Pork Puttanesca: Sprinkle pork with salt and pepper. In large nonstick skillet, heat 2 tsp of the oil over medium-high heat; cook pork, turning once, until just a hint of pink remains in centres, about 8 minutes. Remove to plate; keep warm. Drain fat from skillet.
In same skillet, heat remaining oil over mediumhigh heat; cook onion, stirring, until softened, about 3 minutes. Add garlic and hot pepper flakes; cook, stirring, until fragrant, about 30 seconds. Stir in tomatoes, olives, capers and anchovy; bring to simmer. Cook, stirring, until slightly thickened, 8 to 10 minutes. Stir in parsley.
Creamy Polenta: Meanwhile, in large saucepan, bring 2 1/3 cups water to boil. Whisk in cornmeal, salt and pepper; simmer over medium-low heat,stirring often, until thick enough to mound on spoon, about 5 minutes. Stir in butter. Divide among serving plates; top with pork chops and tomato mixture.
Tip from The Test Kitchen: Use the flat side of a chef's knife to mash the anchovy into a paste. The fillet will melt into the dish and distribute evenly.
WINE PAIRING:
Nutritional facts per serving: about
- Fibre 4 g
- Sodium 925 mg
- Sugars 7 g
- Protein 37 g
- Calories 528.0
- Total fat 26 g
- Potassium 1033 mg
- Cholesterol 106 mg
- Saturated fat 7 g
- Total carbohydrate 36 g
%RDI
- Iron 26.0
- Folate 11.0
- Calcium 12.0
- Vitamin A 10.0
- Vitamin C 53.0
